vegetable oil for deep frying
150ml/5fl oz water
55g/2oz butter, cut into cubes
85g/2½oz plain flour
2 eggs, beaten
25g/1oz cod roe
1 tsp fresh parsley, chopped
1 tsp fresh dill, chopped
salt and freshly ground black pepper to taste
Fill a deep saucepan half-full of vegetable oil and heat until a breadcrumb sizzles gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the water and butter in a separate deep saucepan over a low heat.
Once the butter has melted, bring the water up to a rolling boil and then add the flour all at once and beat over the heat for two minutes. Remove from the heat and transfer to a large cold bowl.
Add the eggs gradually, beating them in well and then add the cod roe, parsley and dill.
Once the oil is hot enough, turn down the heat and add tablespoonfuls of the batter in batches. Remove carefully when puffed up and golden and drain on kitchen towels. Repeat this process until all of the batter is used up.
For the salad, toss together all of the ingredients and serve with the hot beignets.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Baba ganoush
See more Lesley Waters recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
