What are cheese choux fritters?

It is a warm intermediate course from Schønberg Erken's "Stor kokebok" (1914, p. 438): choux pastry of butter, all-purpose flour, eggs, and water, mixed with diced Swiss cheese and deep-fried in lard into pale golden-brown puffs.

How much cheese goes into the dough?

For 250 g of choux pastry, 75 g of Swiss cheese is used, diced and stirred into the dough.

How do I make the dough correctly?

Bring the water and butter to a boil, take the pan off the heat, and stir in the flour. Return it to the heat for a moment until the batter pulls away from the pan, then stir in the eggs one at a time.

How big should the fritters be, and how are they fried?

Drop them by the spoonful in the size of walnuts into hot lard and fry them until pale golden brown.

Cheese Choux Fritters (Vannbakkels med ost)

Choux pastry of 1.5 dl water, 60 g butter, 60 g flour, and 2 eggs is mixed with 75 g diced Swiss cheese and deep-fried in walnut-sized lumps in lard until pale golden brown. A warm intermediate course from Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 438 (falt i det fri)

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About the dish

Deep-fried cheese fritters of choux pastry — the era's answer to French "pets de nonne" with cheese, served as a warm intermediate course. Erken gives lard as the frying medium, as was common in 1914.

How to make it

1
Boil
Bring the water and butter to a boil and take the pan off the heat.
2
Stir in the flour
Stir in the flour, return the pan to the heat for a moment until the batter pulls away from the pan.
3
Add the eggs
Add the eggs, one at a time, and stir the dough together well. Let it cool slightly.
4
Mix in the cheese
Stir the diced Swiss cheese into the dough (75 g cheese to 250 g choux pastry).
5
Deep-fry
Drop the dough by the spoonful in walnut-sized lumps into hot lard (about 175 °C (345 °F)) and fry them until pale golden brown. Drain on paper and serve warm.

Changes from the original

Deciliters are kept (1½ dl), lard can be replaced with a neutral frying oil, and the frying temperature is given in degrees. The amount of cheese is calculated relative to the dough in the recipe.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 438) → 1949 (korrekturlest, s. 495)~52% av teksten endretfjernetlagt til

~~60 gr. smør 60 gr. hvetemel 2 egg (smaa) 1 1/2 del. vand schweizerost smult. Vand~~ Vann og smør ~~gives~~ gis et opkok, ~~tages~~ tas av ~~ilden~~ varmen og irøres melet, ~~sættes~~ settes igjen over varmen et ~~øieblik,~~ øieblikk, til røren ~~slipper~~ sliper gryten. Eggene ~~tilsættes,~~ tilsettes ett ad gangen. Til 250 gr. ~~vandbakkelsedeig tages~~ vannbakkelsdeg tas 75 gr. schweizerost, som er ~~skaaret~~ skåret i terninger og omrørt i deigen. ~~Lægges~~ Legges med ~~ske saa~~ skje så store som valnøtter i hett smult og kokes lyse gulbrune. Til 4 personer.

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Frequently asked questions

What are cheese choux fritters?: It is a warm intermediate course from Schønberg Erken's "Stor kokebok" (1914, p. 438): choux pastry of butter, all-purpose flour, eggs, and water, mixed with diced Swiss cheese and deep-fried in lard into pale golden-brown puffs.
How much cheese goes into the dough?: For 250 g of choux pastry, 75 g of Swiss cheese is used, diced and stirred into the dough.
How do I make the dough correctly?: Bring the water and butter to a boil, take the pan off the heat, and stir in the flour. Return it to the heat for a moment until the batter pulls away from the pan, then stir in the eggs one at a time.
How big should the fritters be, and how are they fried?: Drop them by the spoonful in the size of walnuts into hot lard and fry them until pale golden brown.

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