Garden Beignets

Name: Garden Beignets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoon active dry yeast; 3 liters ounces assorted baby greens (about , such as mustard, mizuna, and arugula; 2 larges egg whites, room temperature; 118 milliliters all-purpose flour; 1 teaspoon kosher salt plus more for seasoning; 6 Tbsps olive oil; 57 grams cup finely grated Parmesan; 1 teaspoon sugar; 32 servings Vegetable oil (for frying); 59 milliliters vinegar powder; 227 grams medium white onion (about , halved lengthwise, thinly sliced; 237 milliliters whole milk, warmed to 105°F

Garden Beignets

Garden Beignets might be just the hor d'oeuvre you are searching for. This recipe serves 32. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 62 calories, 2g of protein, and 5g of fat. If you have active yeast, sugar, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place warm milk in a large bowl.

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Milk

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Bowl

Add sugar and yeast; whisk to dissolve sugar. Cover with a warm, damp kitchen towel and let stand at room temperature for 1 hour.

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Sugar

Yeast

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Kitchen Towels

Whisk

Add flour and salt; whisk until smooth.

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All Purpose Flour

Salt

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Whisk

Whisk egg whites in a medium bowl until frothy, about 1 minute.

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Egg Whites

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Whisk

Bowl

Add to batter and whisk until smooth.

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Whisk

Scrape down sides of bowl, allowing batter to pool at bottom. Cover bowl with a damp towel.

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Bowl

Let stand at room temperature until batter begins to bubble, at least 1 hour and up to 2 hours. Stir. do ahead: Can be made 8 hours ahead. Cover and chill.

Let batter stand at room temperature for 1 hour before using.

Heat oil in a large skillet over medium-low heat.

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Cooking Oil

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Frying Pan

Add onion and cook, stirring often, until softened but not browned, about 10 minutes. Working in batches, add greens to skillet and toss until wilted. When all greens have been added, cook, stirring frequently, until tender and mixture is almost dry, 4-5 minutes.

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Greens

Onion

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Frying Pan

Spread greens on a parchment paper-lined baking sheet and let cool completely.

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Greens

Spread

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Baking Paper

Baking Sheet

Finely chop greens; transfer to a medium bowl. Stir in Parmesan and season with salt.

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Parmesan

Greens

Salt

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Bowl

Roll the seasoned greens into small balls, about 2 teaspoons each.

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Greens

Roll

Place on a rimmed baking sheet. Cover and chill for 1 hour. DO AHEAD Can be made 8 hours ahead. Keep chilled.

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Baking Sheet

Pour vegetable oil into a medium heavy pot to a depth of 2".

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Vegetable Oil

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Pot

Heat oil to 360°.

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Cooking Oil

Combine vinegar powder and 1 teaspoon salt in a medium bowl. Set aside.

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Vinegar

Salt

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Bowl

Place flour in a medium bowl. Working in batches, roll vegetable balls in flour to lightly coat, then drop into batter, turning to coat evenly. Using 2 small spoons, lift balls from batter, allowing excess batter to return to bowl. Working in batches, fry beignets until golden brown, turning occasionally, about 2-3 minutes per batch. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

Ingredients you will need

Vegetable