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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 495)~89% of the text changedremovedadded

~~1,5 dl vann. 60 g smør. 60 g hvetemel. 2 stk egg (små). 75 g sveitserost (skåret i terninger, til ca. 250 g deig). smult (til fritering; kan erstattes med nøytral olje). Gi vann~~ Vann og smør gis et ~~oppkok og ta gryten~~ opkok, tas av ~~varmen.. Rør inn~~ varmen og irøres melet, ~~sett gryten et øyeblikk tilbake~~ settes igjen over varmen et øieblikk, til røren ~~slipper gryten.. Tilsett eggene,~~ sliper gryten. Eggene tilsettes ett ~~av gangen, og rør deigen godt sammen. Avkjøl litt.. Rør de terningskårne sveitserostbitene inn i deigen (75 g ost til~~ ad gangen. Til 250 ~~g vannbakkelsdeig).. Legg deigen~~ gr. vannbakkelsdeg tas 75 gr. schweizerost, som er skåret i terninger omrørt i deigen. Legges med skje ~~i valnøttstore klumper~~ så store som valnøtter i hett smult ~~(ca. 175 °C)~~ og ~~stek dem lyst gyllenbrune. Renn av på papir og server varme.~~ kokes lyse gulbrune. Til 4 personer.

Note on Modernised

Desiliter er beholdt (1½ dl), smult kan erstattes med nøytral frityrolje, og fritertemperatur er angitt i grader. Ostemengden er regnet om til deigen i oppskriften.

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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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