Cooking Times:  (few minutes)   Preparing Time  15 minutes   Utensils: Saucepan, pan for oil.   INGREDIENTS 24 cocktail portions: 3 tablespoons corn oil 1/4 pint (150ml) of water 2.5oz (65g) plain flour 1/2oz (15g) cornflour pinch of salt shake pepper shake cayenne pepper 2 eggs 2oz finely grated chedder or parmesan cheese pint of corm oil for frying  GARNISH: cheese or parsley

1. Put the oil and water into saucepan and bring to the boil 2. Remove from heat and gradually stir in flour and cornflour sieved with the seasonings. 3. Beat well and return to a low heat stirring until the mixture forms a dry ball and leaves the sides of the pan is relatively clean 4. Remove from heat once again, cool slightly and gradually beat in eggs 5. Last stir in the grated cheese 6. Heat the oil to 375degrees/ 190 c or until a cube of stale bread goes golden brown in just under 30 seconds 7. Drop spoonfuls of mixture into oil and fry until crisp and brown 8. Drain on kitchen towel and garnish with cheese and/or parsley.   To SERVE:  Preferably Hot Variation: add chopped nuts at stage 5.

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