Name: Spicy cheese bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes around 24
Cuisine: French
Ingredients: 85g plain flour; 50g butter chopped; 50g mature gruyère grated; 25g fresh parmesan (or vegetarian alternative), finely grated; 2 eggs well beaten; 1l vegetable oil for deep frying

Home
Recipes
Spicy cheese bites

Spicy cheese bites

Good Food team

Save recipe

Makes around 24

More effort

Prep: 10 mins

Cook: 15 mins

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Classic French nibbles that are devilishly moreish

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Salmon & soured cream potato bites

A star rating of 3 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

85g plain flour
50g butter

chopped
50g mature gruyère

grated
25g fresh parmesan

(or vegetarian alternative), finely grated
2 eggs

well beaten
1l vegetable oil

for deep frying

Keep the screen awake with cook mode on the Good Food app.

Nutrition: nutrition per bite

kcal103
fat10g
saturates3g
carbs3g
sugars0g
fibre0g
protein2g
salt0.1g

low

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.

Recipe from Good Food magazine, September 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now