Cheese feathers

Cheese feathers

By
From
Encyclopedia of Food and Cookery
Makes
60-70

Ingredients

Quantity Ingredient
125ml cold water
1 tablespoon butter
75g plain flour
6 tablespoons mature cheese, grated
2 eggs, beaten
freshly ground black pepper
oil, for deep-frying

Method

  1. Put water and butter into a small, heavy saucepan and bring slowly to the boil. Add flour, stirring all the time. Remove from heat and beat in cheese, then eggs, a little at a time. Season with pepper. Drop teaspoonfuls into hot oil and fry until pale brown. Drain on crumpled paper towels and serve as an hors d’oeuvre with drinks, as an accompaniment to soup, or, with more cheese grated over, as a first course.
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