Crispy cheese soufflés with sriracha-mayo

Crispy on the outside, meltingly soft inside. These little cheese soufflés are the perfect street food to share and eat right away.

📝 Ingredients

• 40 g unsalted butter
• 60 g flour, plus extra for coating
• 300 ml whole milk
• 150 g mature cheese, finely grated
• 1 tsp sharp mustard
• Pinch of nutmeg
• Salt and pepper to taste
• 2 eggs, beaten
• 150 g breadcrumbs
• 1 liter frying oil
• 4 tbsp mayonnaise
• 1-2 tbsp sriracha
• A splash of lime juice

👨‍🍳 Instructions

1. 1Make the sriracha-mayo: mix 4 tablespoons mayonnaise with 1 to 2 tablespoons sriracha and a splash of lime juice. Stir well and chill in the fridge.Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute to remove the raw taste. Gradually pour in the milk while stirring until you have a thick, smooth mixture.Remove the pan from the heat. Stir in the grated cheese, mustard, nutmeg, pepper and salt. Let the mixture cool for 15 minutes until it’s firm enough to shape.Divide the cheese mixture into 12 equal portions and, with damp hands, shape small oval croquettes. Place them on a baking sheet lined with parchment paper.Set out three deep plates: one with flour, one with the beaten egg and one with breadcrumbs. Coat each croquette in flour, then egg, then breadcrumbs. Repeat this process twice for an extra-thick crust.Heat the frying oil in a deep pan or fryer to 175 degrees Celsius. Fry the croquettes in small batches, 2 to 3 minutes per batch, until golden brown. Drain briefly on paper towels.Serve the cheese soufflés immediately on a board or in a paper cone, with the sriracha-mayo on the side for dipping. Eat them as hot as possible.