Gourgere definitely needs to be baked at high heat to have it puff. If you tried to cook it in a fondue pot you would end up with gloop....

you don't think hot oil would be hot enough? What if i altered a Pate choux recipe some of those are deep fried.

I dont think a Gougere recipe would work deep fried either. I love Pate Choux, but it is definitely a dry high heat that makes them so good.

I did find the following, no I haven't made it, but it might be close to what you are looking for?

FRIED CHEESE PUFFS

Mix together 3 cups grated cheese, 2 tablespoons flour, 3/4 teaspoon salt and dash of pepper. Add 4 egg whites beaten stiffly. Form into balls, roll in cracker crumbs - deep fat fry.

She called!!! and the recipe is very similar to the one I mentioned earlier having said that we have had some slipping off the fork in the past due to oil not being hot enough so I tweeked the recipe a bit

Fondue Cheese Balls

1 c cold water
1/2 c margarine
boil then add
1 c flour

stir until it forms a ball. Let sit 5-10 min to cool

mix in 4 eggs one at a time (use stand mixer or hand mixer)

then add
1/4 tsp salt
1/2 cup parmesean cheese
1/2 cup grated cheddar cheese
1/2 tsp. prepared mustard
dash of cayanne pepper

mix well then
let rest for 1/2 hour
form into 1" balls then deep fry.

my tweeking came in the form of dropping 1 egg to make them less sticky to roll. I pre-fry them a titch so they don't stick together on serving platter.

I loose this recipe every year now it is here forever :D

eating info- when cooked this way they are soft on the inside and crispy on the outside

Thanks Caliloo I will try that one maybe tomorrow as we normally have lots of left overs except cheese balls

This post was edited by CLBlakey on Mon, Dec 31, 12 at 19:27

Please clarify -- How many eggs do you actually use? You mentioned that you omitted one egg, so I can't tell if the recipe above is the way you received it or the way you prepared it. ... These sound yummy!

I used 3 eggs instead of 4. The dough rolled up very nice and lots of compliments from those who ate them. We had two fondue pots going one at a higher temp. (sorry don't know the degrees) The higher temp cheese balls were crunchy on the outside melty on the inside. The low temp ones puffed more like a cream puff in the middle. I prefer them melty but my friend liked them cream puffy. I was thinking about adding chive to them next time.