Gruyère Choux Fritter Recipe
These oozy choux pastry fritters are crisp and caramelised on the outside with a creamy, cheesy centre – flavoured with classic Le Gruyère AOP, sun-dried tomatoes and herbs.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
- Grater
- Chef's knife
- Cutting board
- Slotted spoon
- Oven
- Paper towel
- Serving platter
Ingredients
- 150g of Gruyère, Classic
- 140g of strong white bread flour
- 300g of water, cold
- 100g of salted butter
- 5 eggs, medium
- 1/2 red onion, medium
- 1 garlic clove
- 30g of sun-dried tomatoes
- 30g of basil
- 10g of flat-leaf parsley
- 1 tsp Dijon mustard, heaped
- 1 tsp flaky sea salt, or 1/2 tsp table salt
- 1 1/2 tsp freshly ground black pepper
- lemon, cut into wedges to serve
- 1.5l oil, for frying (I used peanut oil for its high smoke point)
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