The BBC Good Food logo
Spicy cheese bites

Spicy cheese bites

Rating: 5 out of 5.5 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes around 24

Classic French nibbles that are devilishly moreish

  • Vegetarian
Nutrition: nutrition per bite
HighlightNutrientUnit
kcal103
fat10g
saturates3g
carbs3g
sugars0g
fibre0g
protein2g
low insalt0.1g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.5 ratings

Sponsored content