Cheesy Vegetable Beignets

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Golden, crispy, and packed with veggies and melted cheese — these savory fritters are perfect as a snack, side, or appetizer with your favorite dipping sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~35 minutes
Servings: 12–15 beignets
Dietary: Vegetarian

Ingredients

For the beignets:

  • Carrots – 1 cup, grated

  • Parsnips – 1 cup, grated

  • Onion – ½ cup, finely chopped

  • Parsley (yellow, green, or Russian) – 1 tsp, finely chopped

  • Grated cheese – 2 cups (cheddar, mozzarella, or a blend)

  • All-purpose flour – ½ cup

  • Cornmeal – ½ tsp

  • Baking powder – 1 tsp

  • Salt – 1 tsp

  • Black pepper – ½ tsp

  • Ground almonds – 1 tsp

  • Paprika or chili powder – 1 tsp

  • Eggs – 2 large

  • Milk – ½ tbsp (plus a little extra if needed)

  • Fresh parsley or dried coriander – 1 tbsp (optional, for garnish)

For frying:

  • Vegetable oil – for shallow frying

Instructions

  1. Prep the vegetables:

    • Grate carrots and parsnips. Wrap them in a clean towel and press to remove as much moisture as possible (this helps keep the beignets crispy).

    • Finely chop onion and parsley.

  2. Make the batter:

    • In a large bowl, combine grated vegetables, onions, parsley, and cheese.

    • In another bowl, whisk together flour, cornmeal, baking powder, salt, black pepper, ground almonds, and paprika.

    • Beat eggs in a separate bowl, whisk in milk, then gradually fold into the vegetable-cheese mixture along with the dry ingredients.

    • Stir until fully combined. If the batter feels too thick, add a splash of extra milk.

  3. Fry the beignets:

    • Heat about ¼ cup of vegetable oil in a large skillet over medium heat.

    • Using a spoon, scoop small portions of batter and gently shape into patties.

    • Fry in batches for 3–4 minutes per side, or until golden brown and crispy.

    • Transfer to a paper towel-lined plate to drain excess oil.

  4. Serve:

    • Enjoy warm, garnished with fresh parsley or coriander. Serve with ranch, sour cream, or spicy mayo for dipping.

Quick Notes & Pro Tips

  • Drain well: Removing moisture from the veggies is key to crispiness.

  • Cheese choice: A mix of cheddar and mozzarella gives great flavor and texture.

  • Oil temperature: Make sure the oil is hot enough before frying — if too cool, the beignets will absorb oil and turn greasy.

Why You’ll Love It

These beignets are savory, cheesy, and satisfying — perfect for sneaking in extra vegetables while still feeling indulgent. They make a great snack, party appetizer, or side dish.

Variations & Serving Suggestions

  • Spice it up: Add diced chili or cayenne for a kick.

  • Make it Mediterranean: Use feta instead of cheddar and add chopped fresh dill.

  • Dipping sauces: Pair with garlic aioli, tzatziki, or chipotle mayo.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Re-crisp in a skillet or air fryer at 375°F for 3–4 minutes.

  • Freeze: Freeze uncooked patties on a tray, then store in freezer bags. Fry from frozen, adding a few extra minutes to cooking time.

FAQs

Q: Can I bake these instead of frying?
A: Yes — bake at 400°F for 20–25 minutes on a parchment-lined sheet, flipping halfway through.

Q: Can I use other vegetables?
A: Absolutely! Zucchini, sweet potatoes, or bell peppers work beautifully.

Q: How do I keep them from falling apart?
A: Make sure to remove excess veggie moisture and don’t skip the eggs — they help bind the mixture.

Personal Note

These cheesy vegetable beignets are one of my favorite “clean out the fridge” recipes — endlessly customizable, quick to whip up, and always a hit with both kids and adults.

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