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1. Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
2. Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
3. When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

Nutrition per bite

103 kcalories, protein 2g, carbohydrate 3g, fat 10 g, saturated fat 3g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• Jean

  03 January 2008

  Jean rated and commented on this recipe

  

  I did these for the first time today and they are simply gorgeous. I didnt have any gruyer cheese so i used chedder,but i am going to use gruyer next time to see what difference it makes.These are a big hit with my family.I love them on a salad too.

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• Jean

  05 March 2008

  Jean commented on this recipe

  I have already commented on these,but since then i have changed the recipe slightly and i use mature chedder,and i have doubled the quantity of both the chedder and parmesan cheese. Result is theyre fantastic!, soo tasty,i cant make these fast enough for family and friends.Excellent!!.

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• Flossie

  21 June 2008

  Flossie rated and commented on this recipe

  

  These are so, so simple to make and everyone loved them. I love the parmesan but use whatever cheese I have (including blue cheeses). Brilliant.

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• Elena

  19 October 2008

  Elena rated and commented on this recipe

  

  So simple and they taste fantastic! My husband loved them! I couldnt find Gruyere so I used Swiss Emmental and they tasted great! Will definately be making these again

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Ingredients

• 85g plain flour
• 50g butter , chopped
• 50g mature Gruyère , grated
• 25g fresh parmesan , finely grated
• 2 eggs , well beaten
• 1l vegetable oil , for deep frying

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Difficulty and servings

Makes around 24

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 85g plain flour
• 50g butter , chopped
• 50g mature Gruyère , grated
• 25g fresh parmesan , finely grated
• 2 eggs , well beaten
• 1l vegetable oil , for deep frying

Nutrition per bite

103 kcalories, protein 2g, carbohydrate 3g, fat 10 g, saturated fat 3g, fibre 0g, salt 0.1 g

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