Ingredients
- 25 g Butter
- 3 Bacon rashers
- 1.5 teaspoons Fresh flat-leaf parsley (chopped)
- 0.5-1 teaspoon Sherry vinegar
- 1 savoury choux paste
- Vegtable oil (for deep frying)
- Pepper
Instructions
- Melt butter in a frying pan
- Add bacon rashers and cook until crisp
- Remove from the pan and chop
- Mix the bacon with the parsley , a pinch of pepper and mustard to taste in a bowl
- Stir the bacon mixture into the choux paste, then shape into small balls
- Heat the vegetable oil to 180-190 degrees C
- Add the paste balls and deep-fry for a few minutes until puffed up and golden brown
- Drain on kitchen paper and serve hot