Cheese Beignets Recipe

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Mix well to ensure the dry ingredients are evenly distributed.

In a separate bowl, whisk together the eggs and milk until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Fold in the shredded mozzarella, cheddar, crumbled feta, and grated Parmesan cheese until evenly distributed.

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Using a spoon or a small ice cream scoop, carefully drop tablespoons of the cheese batter into the hot oil, being careful not to overcrowd the pan.

Fry the beignets for about 3-4 minutes on each side or until golden brown and crispy.

Remove the beignets from the oil and place them on paper towels to drain excess oil. Keep warm while you prepare the marinara sauce.

In a medium saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Stir in the canned crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Mix well.

Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally.

Once the sauce has thickened, remove it from heat and let it cool slightly before serving.