CONNECT facebook twitter pintrest instagram e-newsletter

Scallion & Portobello Beignet

From Our Kitchen


1 red pepper, diced thinly
1 yellow or orange pepper, diced thinly
1 portobello mushroom, diced thinly
1 egg
2 bu. scallions, diced thinly
1 tsp. baking soda
2 cups rice flour
1 gal. vegetable oil, or other frying oil
pinch cayenne pepper
salt & pepper to taste


Put rice flour in a bowl and make a well. Add the egg and baking soda. Mix in vegetables. Add salt, pepper and cayenne pepper to taste. Beat the dough. If the dough is too wet, add more rice flour until it becomes a paste. Let the dough rest for one hour.

When ready, warm up the frying oil until hot. In tablespoons, put dough into the oil. Fry on one side, then flip. Fry until golden brown and serve.

Serve immediately. If desired, beignets can be served with dipping sauce.