Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 cup finely minced sage leaves
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1 tbsp. olive oil
• 1/2 to 1 tsp. hot sauce
• 3/4 cup cold water
• 1/2 cup grated parmesan cheese
• Vegetable oil for frying
• Coarse salt for sprinkling
• Cayenne pepper for dusting

Stir together the flour, sage, baking powder, and salt in a medium bowl.

Whisk together the eggs, olive oil, and hot sauce in a large bowl.

Gradually stir in the flour mixture. Add the water, a little at a time, combining well until the dough is thick. Fold in the cheese.

Press the dough into a 1/2-inch-thick rectangle on a well-floured work surface. Cut into 1 1/2-inch square.

Pour the vegetable oil into a large skillet to the depth of 1/2 an inch, and heat over medium heat until a small piece of dough sizzles gently in the oil. (The dough should not brown immediately.) Place the beignet squares in the oil, taking care not to overcrowd (you may need to fry in batches). Fry 3 minutes on each side, or until browned and done throughout. Remove with a slotted spoon to paper towels to drain. Sprinkle immediately with the coarse salt.

Right before serving, dust with the cayenne.