Goats Cheese Beignets

Masterchef 2016 finalist, Juanita Hennessey, talks us through how to make her delicious goats cheese beignets.

By Communication Le Petit Ballon
2018/01/03, 03:51 PM

TIP: These treats can be made in advance and re- heated just before serving. Pop in a hot oven (200°C) for 2 minutes.


-100g hard goats cheese, finely grated, plus extra to finish
- 100g salted butter
- 300ml water
- 150g plain flour
- 1 tsp caster sugar
- Sea salt
- 4 eggs, beaten
- honey, for drizzling
- sunflower oil, for frying


1. Place the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well with a wooden spoon until you have a smooth ball of paste that has left the sides of the saucepan clean.

2. Remove the pan from the heat and stir in the goat’s cheese, followed by the beaten eggs, adding a little at a time. Keep working the mixture until you have a smooth paste. Season and set aside.

3. Fill a heavy-based saucepan pan one-third full of sunflower oil and heat to 170°C. You could also use a deep fat fryer.

4. Using a dessert spoon, drop ½ a spoonful of the mixture in to the hot oil. Use a second spoon help. Fry 4 – 5 beignets at a time and cook for 3 – 4 minutes, turning them over until they are golden brown.

5. Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm in a low oven while you cook the remainder.

6. Serve hot piled on to a platter, drizzled with honey and finished with a grating of goat’s cheese. Must be eating warm.

Thank you to Juanita for providing us with this recipe. Read the full interview here.

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