• 3/4 cup water
• 6 ounces (3/4 stick) unsalted butter
• 1 1/2 teaspoons kosher salt
• 3/4 cup all-purpose flour
• 3 large eggs
• 1 cup grated gruyere or other firm cheese
• 1 teaspoon chopped thyme
• Oil for frying

1. Bring the water, butter and salt to a boil in a medium saucepan.

2. Remove the pan from the heat and add the flour.

3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.

4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.

5. Add the grated cheese and herbs. Beat until well incorporated.

6. Line a sheet pan with a plain brown paper bag and top with paper towels to drain the beignets.

7. Pour 1 quart of frying oil into a 3 quart pan. The oil should not rise higher than half the pan. Heat the oil to 375 degrees F. Use a thermometer to check the temperature.

8. Drop a half scoop of batter into the hot oil taking care not to splash. Cook 8 beignets at a time. Cook until the beignets are puffed, golden and starting to split. Drain on the paper towels. Serve in a napkin-lined basket or a paper cone inserted into a cup. Take care when eating, center may be very hot!

Variations:

Mushroom and Italian Fontina:
Fold in 1 cup sliced sautéed mushrooms to the batter after adding the cheese. Use Italian Fontina instead of gruyere.

Onion and Nigella Seed:
Omit thyme. Fold in 1 cup sautéed sliced onions and 1/4 teaspoon Nigella Seeds. Use 1/2 cup grated parmesan and
1/2 cup gruyere.

Spinach, Pancetta and Goat Cheese:
Fold in 1 cup well-drained, sautéed chopped spinach,
1/2 cup cooked pancetta and 1/2 cup crumbled fresh goat cheese instead of gruyere.

White Truffle and Parmesan:
Add 1/2 ounce sliced white truffles and substitute 3/4
cup grated parmesan for the gruyere.

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