Ingredients
Beignet Batter
- 1 cup whole milk, warmed to 105°
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 large egg whites, room temperature
Filling
- 6 tablespoons olive oil
- 1 medium white onion (about 8 ounces), halved lengthwise, thinly sliced
- 8 ounces assorted baby greens (about 12 cups), such as mustard, mizuna, and arugula
- 1 cup (2 ounces) finely grated Parmesan
- 1 teaspoon kosher salt plus more for seasoning
- Vegetable oil (for frying)
- 1/4 cup vinegar powder
- 1/2 cup all-purpose flour
Description
These Savory, Deep-fried Bites Are Stuffed With Seasonal Sautéed Greens.
Bon Appetit Magazine
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