Bacon & Potato Beignets (ben-yays) PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:21

8 medium white potatoes, baked 2 eggs, beaten 3 TBS whipping cream ½ tsp salt ½ tsp black pepper Pinch of nutmeg ½ cup cheddar cheese 2 TBS sliced green onions 2 TBS minced parsley 4 slices bacon ½ cup finely chopped onions 1... 

  • 8 medium white potatoes, baked
  • 2 eggs, beaten
  • 3 TBS whipping cream
  • ½ tsp salt
  • ½ tsp black pepper
  • Pinch of nutmeg
  • ½ cup cheddar cheese
  • 2 TBS sliced green onions
  • 2 TBS minced parsley
  • 4 slices bacon
  • ½ cup finely chopped onions
  • 1 tsp minced garlic
  • ½ cup Half & Half
  • 2 eggs, beaten
  • ½ cup flour
  • 3 cups Italian bread crumbs
  • Vegetable oil for frying
  • ½ cup sour cream
  1. Into a large mixing bowl, scrape potato pulp & discard shells
  2. Add eggs and next 6 ingredients; mix well
  3. In skillet, fry bacon until crisp, remove and crush into potato mixture; discard all but 1 TBS of drippings from skillet
  4. Add onions and garlic until wilted; add to potatoes
  5. Mix all seasonings well and roll into golf ball size patties
  6. In same skillet, heat 1” of oil to 350°
  7. In mixing bowl combine egg and Half & Half into a egg wash
  8. Dust beignets in flour, dip into egg wash then bread crumbs
  9. Pan fry beignets until golden brown but not too dark; remove, drain
  10. Place beignets on cookie sheet and bake at 350° for 6 minutes
  11. Serve with sour cream

Serves 6