Cheesey Wotnots

At the recent Samlesbury Food & Drink Fest hosted by Huntleys, the resident chef demonstrated some small eats recipes. One of which was for a kind of homemade wotsit.  Having neglected to take any writing materials I went away and had a go by memory/making it up

as I went.

Went pretty well as it happens. This made about 20 of the little cheesey bites.

50g Butter
150ml chicken stock
65g plain flour
2 eggs (beaten)
150g mashed potato (cold)
150g of your favourite cheese grated (I used a mild blue)
Salt and Pepper
Oil for frying

  • Make a choux pastry(-esque) mix by heating the butter and stock over a medium heat When the butter has melted turn up heat.  When vigorously boiling  add the flour, turn heat down to low and stir continuously.
  • When the mixture has formed a ball and leaves the sides of the pan, remove from the heat and gradually add the beaten egg, mixing thoroughly between additions
  • This mix can then be left to cool in the fridge
  • When cool combine the pastry with the mashed potato, the grated cheese and the salt and pepper.
  • Flour a board and your hands and roll the mixture into approx 3cm balls
  • Deep fry the balls in vegetable oil until golden all over (about 3 mins at 180°c

You should be left with a really light crisp outer and a delicious gooey, oozey middle.

ENJOY


One Response to Cheesey Wotnots

  1. Bernadette says:

    Definately a fab tasty treat! Cant wait for you to make these again. Its worth noting that these are even tastier once they have cooled slightly as the cheese flavour truly comes through. So moreish! Yummy x

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