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Parmesan Shallot Beignets with Roasted Grape Dipping Sauce recipe

Parmesan Shallot Beignets with Roasted Grape Dipping Sauce.These crisp, savory snacks are a festive and satisfyingaccompaniment to a glass of wine or cocktail. The simple grapesauce can easily be made ahead of time and reheated as needed.

Recipe: Parmesan ShallotBeignets
with Roasted Grape Dipping Sauce

2 quarts seedless red grapes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
1 pound shallots, peeled and thinly sliced
1/4 cup butter
1 tablespoon minced garlic
4 cups all-purpose flour
2 teaspoons salt
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon baking powder
4 large eggs
3 cups milk
3 cups grated Parmesan cheese
1 teaspoon ground black pepper
3 cups or more vegetable oil, for frying

  • Preheat oven to 450°F (230°C).Toss grapes with olive oil, vinegar and pepper and place in roastingpan. Roast until grapes have wrinkled and browned slightly andjuices have reduced to a syrup, about 25 minutes. Remove halfof grapes to a blender; pulse until chopped but not smooth. Mixwith remaining grapes. Set aside.
  • Saut shallots in butter over medium-highheat until golden brown, 5 to 7 minutes. Add garlic, cook 1 minutemore and remove from heat; cool to room temperature.
  • Combine flour, salt, thyme, basil andbaking powder in medium bowl; whisk in eggs and milk until smooth.Stir in shallot mixture, cheese and pepper.
  • Place some of the batter in a pastry bag.Squeeze 6-inch strips of the batter into hot oil. Cook untilgolden brown all over, about 2 minutes. Drain beignets well andkeep warm while frying the remaining batter.
  • Serve beignets sprinkled with salt andfresh minced basil. Accompany with warm Roasted Grape DippingSauce.

    Makes 12 servings.

    Nutrition per serving: Calories – 510;Protein – 21g; Fat – 21g; Carbohydrate – 62g; Cholesterol -109mg;Fiber – 3g; Sodium – 954mg

    Recipe and photograph courtesy of the CaliforniaTable Grape Commission.

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  • Comments

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    free-range, locally sourced, bone-in chicken oven roasted finished with mustard-thyme cream with white wine, shallots garlic served with wild mushroom risotto and roasted root vegetables

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