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Cheese Puffs
1/2 c all-purpose flour
1/4 c olive oil
2/3 c water
2 eggs, beaten
2 oz Parmesan, Cheddar, or Gouda, finely grated
1/2 tsp paprika
salt and pepper
corn oil, for deep-frying
Fiery Tomato Salsa
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
splash of dry white wine
14 oz canned chopped tomatoes
1 tbsp tomato paste
1/4-1/2 tsp red chili pepper flakes
dash Tobasco
pinch sugar
salt and pepper
To make the salsa, heat the olive oil in a pan, then add the onion and cook until softened but not browned. Add the garlic and cook for an additional 30 seconds. Add the wine and let bubble, then add all remaining salsa ingredients to the pan and simmer, uncovered, for 10-15 minutes, or until a thick sauce is formed. Spoon into a serving bowl.
For the cheese puffs, sift the flour onto a plate. Put the olive oil and water in a pan and slowly bring to boil. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Using a wooden spoon, beat the mixture well until it is smooth and leaves the sides of the pan.
Let it cool for 1-2 minutes, then add the eggs, beating hard after each addition to keep the mixture stiff. Add the cheese and paprika, then season to taste with salt and pepper and mix well. Store the mixture in the refigerator until you are ready to cook the cheese puffs.
Just before serving the cheese puffs, heat the corn oil in a deep fryer to 350-375 degrees. Drop teaspoonfuls of the prepared mixture in batches into the hot oil and cook for 2-3 minutes, turning once, or until golden brown and crispy. They should rise to the survace and puff up. Drain well on paper towels.
(If you don't have a deep fryer, you can heat the oil in a pot.)
Serve the puffs hot accompanied with the salsa for dipping and toothpicks.
If you want to make them ahead of time and you think you'll be too busy when the party is starting to serve these straight from the fryer, make them early and cool them on a cookie sheet in the fridge. Heat them up in the oven (not too long!) and serve them straight from there!
I hope you like it! They look really pretty!
1/2 c all-purpose flour
1/4 c olive oil
2/3 c water
2 eggs, beaten
2 oz Parmesan, Cheddar, or Gouda, finely grated
1/2 tsp paprika
salt and pepper
corn oil, for deep-frying
Fiery Tomato Salsa
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
splash of dry white wine
14 oz canned chopped tomatoes
1 tbsp tomato paste
1/4-1/2 tsp red chili pepper flakes
dash Tobasco
pinch sugar
salt and pepper
To make the salsa, heat the olive oil in a pan, then add the onion and cook until softened but not browned. Add the garlic and cook for an additional 30 seconds. Add the wine and let bubble, then add all remaining salsa ingredients to the pan and simmer, uncovered, for 10-15 minutes, or until a thick sauce is formed. Spoon into a serving bowl.
For the cheese puffs, sift the flour onto a plate. Put the olive oil and water in a pan and slowly bring to boil. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Using a wooden spoon, beat the mixture well until it is smooth and leaves the sides of the pan.
Let it cool for 1-2 minutes, then add the eggs, beating hard after each addition to keep the mixture stiff. Add the cheese and paprika, then season to taste with salt and pepper and mix well. Store the mixture in the refigerator until you are ready to cook the cheese puffs.
Just before serving the cheese puffs, heat the corn oil in a deep fryer to 350-375 degrees. Drop teaspoonfuls of the prepared mixture in batches into the hot oil and cook for 2-3 minutes, turning once, or until golden brown and crispy. They should rise to the survace and puff up. Drain well on paper towels.
(If you don't have a deep fryer, you can heat the oil in a pot.)
Serve the puffs hot accompanied with the salsa for dipping and toothpicks.
If you want to make them ahead of time and you think you'll be too busy when the party is starting to serve these straight from the fryer, make them early and cool them on a cookie sheet in the fridge. Heat them up in the oven (not too long!) and serve them straight from there!
I hope you like it! They look really pretty!