40 g (1 1/2 oz) butter
150 ml (1/4 pt) water
50 g (2 oz) plain flour, sifted
2 eggs, beaten
50 g (2 oz) mature Cheddar cheese,
grated
salt, pepper and cayenne pepper fat for deep frying
150 ml (1/4 pt) water
50 g (2 oz) plain flour, sifted
2 eggs, beaten
50 g (2 oz) mature Cheddar cheese,
grated
salt, pepper and cayenne pepper fat for deep frying
method
1. Heat the butter and water in a saucepan until the fat dissolves and bring to the boil.
2. Remove from the heat, add the flour all at once and beat well until the paste is smooth and leaves the sides of the pan.
3. Allow to cool slightly, then beat in the eggs gradually.
4. Add the cheese and season well.
5. Heat the pan of fat and drop in teaspoonfuls of the mixture.
6. Fry until golden, drain well on crumpled kitchen paper and serve hot.
2. Remove from the heat, add the flour all at once and beat well until the paste is smooth and leaves the sides of the pan.
3. Allow to cool slightly, then beat in the eggs gradually.
4. Add the cheese and season well.
5. Heat the pan of fat and drop in teaspoonfuls of the mixture.
6. Fry until golden, drain well on crumpled kitchen paper and serve hot.
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