Wednesday, June 4, 2008

Crispy Cheese Balls

Crispy Cheese Balls
serves 6

250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese, grated
1 teaspoon cayenne pepper
3 eggs, beaten salt
vegetable oil for deep-frying

• Warm the milk in a large heavy saucepan over a medium heat, stirring constantly while gradually adding the flour.
• Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese.
• Add salt to taste, the cayenne and the beaten eggs.
• Allow the mixture to cool. It should now be thick enough to shape into about 24 balls.
• Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown.
• Remove from the pan with a slotted spoon, drain on kitchen paper and serve immediately.

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