Swiss Cheese Beignets
|French gruyere cheese||1⁄2 Pound|
|Vegetable oil||1 Quart (For Deep Frying)|
1. With a fine shredding grater, flat or rotary, grate the cheese, keeping it as loosely packed as possible. In a large heavy saucepan or deep-fat fryer, heat the oil to 325°.
2. Meanwhile, beat the egg whites until they are stiff but not dry. Sprinkle about one-third of the grated cheese over the beaten egg whites and fold in. Sprinkle on half of the remaining cheese and fold in. Lightly fold in the remaining cheese just until it is evenly distributed. The mixture will remain lumpy.
3. Drop heaping tablespoons of the cheese-egg white mixture into the hot oil, frying in batches without crowding, until golden brown, about 5 minutes. As the beignets are added to the oil, they may stick together; separate carefully with 2 forks.
4. Drain the beignets on paper towels and sprinkle lightly with salt if desired. Serve hot.