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1/2 sm. bunch broccoli
1/2 c. butter
1 c. water
1 tsp. salt
Pinch garlic powder
1 c. sifted all purpose flour
4 eggs
Vegetable oil
1/2 grated parmesan cheese

Trim broccoli, pare stems and cut flowerettes into 1 inch pieces and stems in 1/4 inch slices. (About 2 cups total) Cook, covered in boiling salted water for 5 minutes, then drain; mash or chop finely. Combine butter, water, salt and garlic powder in a large saucepan. Heat until water is boiling and butter is melted. Add flour all at once, remove from heat. Stir mixture quickly with a wooden spoon until dough comes away from side of pan and forms mound in center. Add eggs, 1 at a time, beating well after each addition until mixture is smooth. Stir cooked broccoli into dough; Chill At Least Two Hours Or Overnight! Pour enough oil into deep skillet (I use electric frypan) or large saucepan to approximately 3 inch depth. Heat to 375 degrees, or until hot enough that a bit of the mixture will sizzle and pop to the surface when dropped into the oil. Scoop up dough by heaping teaspoonsful, and push into oil with another teaspoon. Fry small batch at a time so pan is not crowded. Brown beignets on one side about 2 minutes, then turn and brown on other. Remove puffed browned beignets with a slotted spoon and drain on paper towels. Sprinkle with parmesan cheese and serve hot. Make Ahead: Dough can be made day before. Beignets may be fried several hours before serving and reheated on a cookie sheet at 350 degrees for 10 minutes.
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