Corsican Beignets With Cheese and Mint

Entered for safe-keeping. Translated (by me) from caldanu.free.fr/cuisine/beignet.htm. Suggested wine accompaniment: Antoine Arena's Patrimonio rouge (Corsica's best wine, a red wine).

• Ready In: 30 mins
• Yields: 30 beignets

Ingredients

• 200  g cornflour (7 ounces, can pulverize corn meal to make cornflour)
• 1  teaspoon  yeast
•  salt, to taste
•  water, to make thick and elastic paste
• 400  g ricotta cheese (14 ounces, crumbled) or 400  g  chevre cheese (14 ounces, crumbled) or 400  g  goat cheese (14 ounces, crumbled) or 400  g  other rather firm fresh cheese (14 ounces, crumbled)
• 30  fresh mint leaves, chopped
• 1  egg, lightly beaten
•  oil (for frying)

Directions

1. In a bowl, make a thick and elastic paste with the flour, salt, yeast and sufficient water.
2. Add chopped mint leaves, and mix.
3. Crumble the cheese and add to lightly beaten egg. Mix everything together well.
4. Add 1/2 inch of oil to large heavy frying pan, and heat on medium-high until oil is very hot.
5. Using a spoon, make small balls, and throw them in very hot oil in skillet. Brown for a few minutes.
6. Dry fritters on paper towels, and serve at once.