**2 cups tomato basil sauce or Shallot & Parsley Dip (see my recipe)**
oil for deep frying
Optional: Sesame Seeds for dusting
How to make it
N a medium saucepan, heat water and butter to a simmer.
Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball.
Remove from heat. Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings. Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds. Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 10 teaspoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking.
Fry for 6 to 8 minutes until golden brown.
**Drain on absorbent paper. Keep beignets in a warm oven while frying the remaining.** Optional to sprinkle a touch of sesame seeds on top.
Arrange the warm cheese beignets on a platter with the fried parsley. Serve with hot tomato basil. or dip of choice