Fried Cheese Balls (Gruyère and Parmesan)

A delicious treat for your guests. Crunchy on the outside and smooth and gooey on the inside.

½ cup (1 stick) butter
1 cup all-purpose flour, unbleached
1¼ cups Gruyère cheese, finely grated
1½ cups Parmesan cheese, finely grated
4 large eggs
coarse sea salt
olive oil, for frying

In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

Drop Tbsp.-size balls of batter about 1” apart onto 12x2” pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

Fill a large heavy-bottomed pot 4” high with oil. Heat oil until it reaches 350°F (180°C) on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard.

Fry beignets until golden and crisp, 3-5 minutes. Serve immediately.

Makes 60 beignets.