Smoked cheese choux fritters

Step 1/11

• 7½ g Smoked cheddar
• 2 g Parmesan cheese

• grater

Grate the cheeses and set a side

Step 2/11

• 15 g water
• 5 g unsalted butter

• pot

Melt the butter and water together in a small pot

Step 3/11

• 2 g sun-dried tomatoes
• ½ g parsley
• 1½ g basil
• 2½ g onions
• ½ g garlic
• 1 g capers in brine

Finely chop herbs, tomato, garlic and onion. Save all the ingredients for step 7.

Step 4/11

• 7 g bread flour

• stand mixer with whisk

Put in the mixing bowl with a whisk attachment

Step 5/11

• ¼ eggs

• stand mixer with whisk

Add the melted butter mix and add the eggs one by one, whisk it on level 4 for 5 mins

Step 6/11

• whisk

When the consistency is smooth, add the cheese and whisk it for another 3 mins

Step 7/11

• ⅛ tsp mustard
• ⅛ tsp salt
• ⅛ tsp blackpepper
• ¼ tsp Cornstarch

• spatula

Turn off and take out the attachment. Add the remaining ingredients and use a wooden spatula to mix slowly.

Step 8/11

• ¼ l vegetable oil (for deep frying)

• Fryer

Refrigerate for 15 mins. While preheat oil 180degrees C.

Step 9/11

Grab two spoons, and scoop out the batter and push out with the outher spoon to the oil. Fry for a good 20 seconds flipping eventually.

Step 10/11

• ¼ limes

Dry on paper towels. Meanwhile cut the limes into wedges. For the sides

Step 11/11

Drizzle with some grated parmesan and squeeze of lime. Enjoy with garlic aioli for better taste!! Enjoy.

Enjoy your meal!