Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups all-purpose flour
- 1/2 cup finely minced fresh sage
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1/2 to 1 tsp. hot sauce
- 1 Tbs. olive oil
- 3/4 cup water, or as needed
- 1/2 cup grated hard cheese such as Parmesan or Romano
- Vegetable oil for frying
- Coarse salt
- Cayenne or smoked paprika
- =
Directions
1. Stir together flour, sage, baking powder and salt in medium bowl.
2. Whisk together eggs, hot sauce and olive oil. Gradually stir in flour mixture. Add water a little at a time, combining well until dough is thick. Fold in cheese.
3. Press dough into 1/2-inch thick rectangle on well-floured work surface. Cut into 1 1/2-inch squares.
4. Pour 1/2 inch vegetable oil into large skillet, and heat over medium heat until a small piece of dough sizzles gently in oil. Dough should not brown immediately.
5. Place beignet squares in oil, taking care not to overcrowd. Fry 3 minutes on each side, or until browned and done throughout. Remove with slotted spoon to paper towels. Sprinkle immediately with coarse salt. Right before serving, dust with cayenne.