Endive beignets with blue cheese

1. Separate the egg whites from the yolks. Set aside the whites. Mix in a blender the flour and 1 pinch of salt and pepper. Add the egg yolks, blue cheese into pieces, beer or water, and mix until smooth. Add the oil. Let seat 1 hour in the fridge.

2. Cut the base of the endives, then rinse and dry. Loosen the leaves one by one. Wash and effeuillez tarragon.

3. Beat the egg whites until stiff and fold them into the batter, lifting well.

4. Heat the frying oil. Dip the endive leaves in the batter. Immerse them gently in small batch in hot oil and fry them: they should be golden brown.

5. Drain on paper towels and repeat the operation until the remaining ingredients. Sprinkle with tarragon. Serve immediately.

Photo credit: Sucré Salé