Smoked cheese choux fritters

Step 1/11

• 75 g Smoked cheddar
• 20 g Parmesan cheese

• grater

Grate the cheeses and set a side

Step 2/11

• 150 g water
• 50 g unsalted butter

• pot

Melt the butter and water together in a small pot

Step 3/11

• 20 g sun-dried tomatoes
• 5 g parsley
• 15 g basil
• 25 g onions
• 5 g garlic
• 10 g capers in brine

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

Step 4/11

• 70 g bread flour

• stand mixer with whisk

Put in the mixing bowl with a whisk attachment

Step 5/11

• 2 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

• ½ tsp mustard
• ¼ tsp salt
• 1 tsp blackpepper
• 2 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

• 2 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

• 2 limes

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