Chard and Feta Beignets w/ Honey’d Hot Sauce


Approximately 12 Beignets

4 ½ cups All Purpose Flour
3 Tbsp Baking Powder
1 ½ Tsp Salt
1 Tbsp Brown Sugar
½ Tbsp Cumin, Ground
½ tsp Dark Chile Powder
1 small bunch Cilantro, chopped
1 ½ Cups Water
1 ½ Cups Buttermilk
2 medium Eggs
1 small bunch Swiss Chard,* Chiffonade
4 oz Feta, Crumbled

* Chef’s Note: Can use any other hearty green, such as kale, from the garden

  1. Mix all dry ingredients in a large bowl until combined.
  2. Whisk egg and liquids together and add to dry along w/ greens and cheese.
  3. Heat vegetable oil in a large pot or cast iron pan until it reaches 350 degrees.
  4. Spoon out small rounds into the hot oil and fry until golden brown.
  5. Once golden brown, remove from oil and season w/ salt and pepper.
  6. Finish w/ a generous drizzle of Honey’d Hot Sauce.

Honey’d Hot Sauce

1 cup local Honey DANCES WITH BEES
¼ cup favorite hot sauce
OR - You can use FAIRYWOOD THICKET’s Hot or Medium Pepper Jelly

Whisk the above ingredients together