Melon Beignets

4 persons
Restaurant « Jean-Jacques Prévot » - Cavaillon
Chef : Jean-Jacques Prévot

1 Melon, 100 gr flour, 10 cl beer, 1 egg + 3 egg whites, salt.

Prepare beignet batter with the flour, beer, whole egg and the salt. Whisk together and let rest at least 2 hours.
Beat the egg whites until firm. Fold them into the batter when ready to make the beignets. Cut the melon in half. Remove the seeds. Cut 5-mm thick slices and dip them into the beignet batter. Fry them in peanut oil heated to 200oC. When the beignets are golden, remove them with a slotted spoon, and place them on absorbent paper toweling to remove any excess oil.

TIP : These beignets are also good as dessert, sprinkled with powdered sugar.