Spicy cheese bites

Spicy cheese bites

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Moderately easy

Makes around 24
Classic French nibbles that are devilishly moreish

Nutrition and extra info

  • Vegetarian

Nutrition nutrition per bite

  • kcalories103
  • fat10g
  • saturates3g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.1g
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  • 85g plain flour
  • 50g butter, chopped



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g mature Gruyère, grated
  • 25g fresh Parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 egg, well beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1l vegetable oil, for deep frying

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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.

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Comments (6)

redmeadowspot's picture

Could these be frozen then heated in the oven?
I was wondering what the spicy bit was too.

gilky1's picture

Where's the spicy bit?

elena4's picture
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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

flossiemi's picture
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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.

lilaclady's picture
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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!!.

lilaclady's picture
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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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