Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week’s recipe comes courtesy of Old Town’s Bastille, a charming French redoubt run by a talented couple – pastry chef Michelle and chef Christophe Poteaux. Their beignets take a savory turn, incorporating local rock shrimp seasoned with verdant specks of parsley and chive. Citrus zest adds a little zing, while accentuating the shellfish’s natural sweetness. The brown rounds are served with house-made aioli at the restaurant, but you can use whatever dipping sauce you desire.
Makes 6 orders of 4 beignets each
- ½ tbs baking powder
- 1 ½ cups all purpose flour
- ½ orange, zest only
- 1 lemon, zest only
- 2 eggs
- ¾ cups milk
- Salt and pepper
- 3 cups local rock shrimp, chopped
- ¼ cup parsley & chives, chopped
- Oil for frying
- Mix baking powder, flour, and zests together.
- Incorporate eggs and milk
- Season with salt and pepper and adjust consistency with more flour if needed (should be thick).
- Add shrimp and herbs.
- Using an ice-cream scooper create beignet balls and fry in hot oil until golden brown. Do one sample beignet first to test seasoning and thickness. Serve warm.