One tasse of raw carrots
One tasse of ribbed carrots
One teaspoon of finely chopped parsley (yellow, green, and russe)
Half a tasse of finely chopped onions
Two tasses of râpé cheese (cheddar, mozzarella, or blend)
Half a tasse of flour for every use
1/2 teaspoon of maïs semoule
Two large eggs
Half a teaspoon of milk
1 cup of coffee with a chemical levure
One coffee cup of sel
Half a cup of black pepper with coffee
One cuillère of coffee powdered almonds
One cuillère à café au poivre
One soup spoonful of fresh persil or dried coriander (facultatif)
Regarding the friture
Vegetable oil for friting
Preparation
Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and
pas détrempé.
Finely chop the onion and peppercorns.
Step 2: Get the paste ready
In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, an
onion rings cut in half.
Pour le fromage râpé sur les légumes et bien mélangez.
Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,
Ail powder with paprika.
Pour le lait en fouettant après avoir battez les œufs dans un autre bol.
Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.
blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an
extra milk a little bit.
Step 3: Lightly fry the beignets
Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.
Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.
from the cuillère to create little galettes.
Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.
Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits
Step 4: Serving
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