Crispy Cheese Soufflé with Chili Sauce
Light, puffy Dutch cheese soufflé, fried until golden and served with spicy chili sauce. A restaurant-style dish that's easier at home than you'd think.
- Total time
- 30 min
- Servings
- 2
- Calories
- 580
- Protein
- 22g
Ingredients
- 1 cup Gruyère or Gouda, finely grated
- 4 large eggs
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ cup whole milk
- ½ cup chili sauce (store-bought)
- 1.5 quarts neutral oil (for frying)
Instructions
- 1
Melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly, until it bubbles and turns light golden, about 2 minutes.
- 2
Slowly pour in milk, whisking to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 3 minutes.
- 3
Remove from heat. Stir in grated cheese until fully melted. Add salt and black pepper to taste.
- 4
Separate egg whites from yolks. Whisk yolks into the cheese sauce. Set whites in a separate clean bowl.
- 5
Whip egg whites with a pinch of salt until stiff peaks form, about 3 minutes. Fold gently into cheese mixture in two batches until no white streaks remain.
- 6
Heat oil to 350°F in a deep heavy pot or Dutch oven. Working carefully, drop spoonfuls of soufflé mixture into hot oil, frying 2–3 minutes per side until golden brown.
- 7
Transfer fried soufflés to a paper-towel-lined plate. Serve immediately with chili sauce on the side.
Tools you’ll need
- saucepan
- whisk
- two mixing bowls
- deep heavy pot or Dutch oven
- deep-fry thermometer
- slotted spoon
- paper towels
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