Serve these cheese puffs with pre dinner drinks .
Combine 250 ml of water with 1 tsp of salt in a small saucepan with 3 tbs of butter / marg , over a medium heat and bring to the boil .
Add 150gm of plain flour remove from heat and stir vigorously with a wooden spoon until the mixture is smooth .
Return to a low heat until the batter pulls away from the sides of the pan .
Allow to cool a little .
Add 4 lightly beaten eggs a little at a time , mix each little bit in before adding the next amount .
Add 120gm of grated Parmesan cheese along with 60 gm of Emmenthal cheese and a pinch of nutmeg .
Mould the mixture into marble size balls .
Fry the puffs in small batches in a well heated deep fryer till crisp and golden brown .
Drain on paper towel and serve hot .
Combine 250 ml of water with 1 tsp of salt in a small saucepan with 3 tbs of butter / marg , over a medium heat and bring to the boil .
Add 150gm of plain flour remove from heat and stir vigorously with a wooden spoon until the mixture is smooth .
Return to a low heat until the batter pulls away from the sides of the pan .
Allow to cool a little .
Add 4 lightly beaten eggs a little at a time , mix each little bit in before adding the next amount .
Add 120gm of grated Parmesan cheese along with 60 gm of Emmenthal cheese and a pinch of nutmeg .
Mould the mixture into marble size balls .
Fry the puffs in small batches in a well heated deep fryer till crisp and golden brown .
Drain on paper towel and serve hot .
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