These crisp, savory snacks are a festive
and satisfying accompaniment to a glass of wine or cocktail.
The simple grape sauce can easily be made ahead of time and reheated
as needed.
Parmesan
Shallot Beignets 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.
Toss grapes with olive oil, vinegar and pepper and place in roasting
pan. Roast until grapes have wrinkled and browned slightly and
juices have reduced to a syrup, about 25 minutes. Remove half
of grapes to a blender; pulse until chopped but not smooth. Mix
with remaining grapes. Set aside.
- Sauté shallots
in butter over medium-high heat until golden brown, 5 to 7 minutes.
Add garlic, cook 1 minute more and remove from heat; cool to
room temperature.
- Combine flour, salt, thyme,
basil and baking 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 until golden brown all over, about 2 minutes. Drain
beignets well and keep warm while frying the remaining batter.
- Serve beignets sprinkled
with salt and fresh minced basil. Accompany with warm Roasted
Grape Dipping Sauce.
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 California Table Grape Commission.
