Saturday, November 12, 2005

Cheese Puffs

cheese puffs

I got this recipe from an appetizer mini cookbook, but as usual, I deviated from the original recipe due to unavailability of ingredients. Apart from that, I have changed its proportion as the original recipe seems too plenty for two. I added some flavor like nutmeg and pepper which were not included from the original recipe.I love every bite of these cheese puffs! It’s so cheesy, soft and elastic in the inside but crisp on the outside. Great contrast of texture. Best served while still hot.
2 Cups grated tasty cheese (flamingo or Gouda preferably)or any cheese that melts when heated.
1 cup fresh bread crumbs
2 eggs1 teaspoon paprika
1 teaspoon freshly grated nutmeg
1 teaspoon ground black pepper
Extra bread crumbs for coating
Separate egg yolk from white. Mix egg yolk with cheese, breadcrumbs, paprika, and nutmeg. Beat egg white until stiff. Slowly fold in into yolk mixture. Add black pepper. Form into small balls and coat with bread crumbs. Deep fry few at a time in30 seconds or until golden brown. Drain in kitchen paper and serve immediately.

I love this so much that I lost count of how many I had! (smiles)
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