Savory vegetable beignets

Chef Larry Forgione
The Culinary Institute of America at Greystone, St. Helena

Use your favorite combination of vegetables and herbs for these fritter-like bites, such as carrots, kale, asparagus, fennel, fennel fronds, parsley, thyme and chervil.

Ingredients

2 1/2 cups all-purpose flour
2 tbsp. baking powder
1 tsp. sea salt, plus extra for seasoning
Pinch cayenne
2 eggs, separated
1 1/2 cups milk
2 cups finely diced or grated vegetables, raw or cooked
2 tbsp. chopped fresh herbs
Olive oil or grapeseed oil, for frying

Directions

Combine and sift dry ingredients into a large bowl and whisk together. Add egg yolks and milk, and mix until combined. Fold in vegetables and herbs. Whisk egg whites to froth and fold into batter.

Meanwhile, preheat oil in a heavy pot to 365 degrees. Using a 2- to 3-oz. ice-cream scoop, drop batter into hot oil. Fry 4 to 5 minutes or until golden brown and crisp, stirring and rolling beignets for even cooking. Drain on paper towels and immediately season with a little sea salt.

Makes 14 to 16