You are here

Cheese Aigrettes

21st.Century.Chef's picture
  Plain flour 50 Gram
  Salt To Taste
  Butter 25 Gram
  Water 150 Milliliter
  Frozen pasteurized egg 50 Milliliter, thawed
  Cheddar cheese 100 Gram, grated
  Cayenne pepper To Taste
  Oil 2 Cup (32 tbs) (For Deep Frying)

1. Sift the flour and a pinch of salt on to a sheet of greaseproof paper. Put the butter and water into a pan and heat gently until the butter melts. Bring to the boil. Remove from the heat and pour in the flour. Return to a low heat and beat until the mixture is smooth and leaves the sides of the pan. Cool slightly.
2. Add the egg gradually, beating well between each addition. When all the egg has been added, the mixture should be glossy and smooth. Beat in the cheese and a pinch of cayenne pepper.
3. Heat the oil in a deep fat fryer to 190°C/375°F or until a cube of day-old bread browns in 30 seconds. Drop teaspoonsful of the cheese mixture into the hot fat, about 6 at a time, and fry for about 5 minutes until puffed and golden brown. Lift out with a draining spoon and drain on kitchen paper. Keep warm. Serve sprinkled with a little extra grated cheese, if liked.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4 (16 votes)