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1
Trim broccoli, pare stems and cut flowerettes into 1 inch pcs and stems in 1/4 inch slices.
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2
(About 2 c. total) Cook, covered in boiling salted water for 5 min, then drain; mash or possibly chop finely.
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3
Combine butter, water, salt and garlic pwdr in a large saucepan.
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4
Heat till water is boiling and butter is melted.
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5
Add in flour all at once, remove from heat.
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6
Stir mix quickly with a wooden spoon till dough comes away from side of pan and forms mound in center.
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7
Add in Large eggs, 1 at a time, beating well after each addition till mix is smooth.
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8
Stir cooked broccoli into dough; RefrigerateAt Least Two Hrs Or possibly Overnight!
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9
Pour sufficient oil into deep skillet (I use electric frypan) or possibly large saucepan to approximately 3 inch depth.
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10
Heat to 375 degrees, or possibly till warm sufficient which a bit of the mix will sizzle and pop to the surface when dropped into the oil.
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11
Scoop up dough by heaping teaspoonsful, and push into oil with another tsp.. Fry small batch at a time so pan is not crowded.
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12
Brown beignets on one side about 2 min, then turn and brown on other.
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13
Remove puffed browned beignets with a slotted spoon and drain on paper towels.
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14
Sprinkle with parmesan cheese and serve warm.
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15
Make Ahead: Dough can be made day before.
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16
Beignets may be fried several hrs before serving and reheated on a cookie sheet at 350 degrees for 10 min.
