Buñuelos de Queso

Buñuelos de Queso, or deep-fried cheese puffs. A delicious appetizer (maybe for your new years eve party?), lovely cheesy and with a spicy, smoky kick from the pimentón. But you must eat them fresh from the fryer, otherwise they will be very sad and deflated, instead of lovely crisp and puffy. Because the recipe is basically choux pastry flavoured with cheese and pimentón, I imagine you could also bake them in the oven instead of deep-frying them, I haven’t tried this and it will give a different result, but it is a bit healthier and you don’t have to deep-fry that way. With all the beating involved, it is one of those recipes that does need a bit of elbow grease.

BunuelosDeQueso2

Buñuelos de Queso (serves 6 as a tapas)
Adapted from “Rick Stein’s Spain”

100 g butter, cubed
250 ml water
150 g flour
1 tsp pimentón dulce
pinch of pimentón picante (or more, if you like it spicy)
4 eggs, beaten
200 g finely grated Manchego
1 tbsp chopped flat-leaf parsley
salt and pepper
vegetable oil for deep-frying

Put the butter and water in a pan on medium heat, until the butter is melted. Then bring to the boil and add the flour and pimentón. Beat (with a spatula) until the flour is incorporated and the mixture leaves the sides of the pan. Then place back on low heat and cook for about 5 minutes, stirring constantly.
Remove from the heat and leave to cool slightly. Then add the egg bit by bit while whisking to make a smooth, glossy paste. Stir through the cheese and the parsley. Season to taste with salt and pepper.
Preheat your fryer (or oil in a pan) to 180C. Drop heaped teaspoons of the batter in the hot oil. Make sure you don’t crowd them, they will puff up quite a bit. Fry for about 4-5 minutes, or until puffed up, crisp and golden. They should turn over themselves, but if not, give them a nudge. Drain on kitchen paper and serve immediately, piping hot.

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