Ingredients:

100g  flour
2.5ml  paprika
2.5ml  salt
75g  cold butter, diced
200ml  water
3  eggs, beaten
75g  mature Gruyere-type cheese, coarsely grated
Vegetable oil, for deep frying
50g  Gruyere-type cheese, finely grated
ground black pepper
sprig of parsley, to garnish

Sift flour, paprika and salt on to a sheet of greaseproof paper.  
Add a generous grinding of black pepper.

Put the butter and water into a medium saucepan and heat gently.  As soon as the butter has melted and the liquid starts to boil, tip in all the seasoned flour at once and beat hard with a wooden spoon until the dough comes away from the sides of the pan.

Remove the saucepan from the heat and cool the paste for 5 minutes.  This step is important if the Gruyere-type cheese Bites are going to rise well.  

Gradually beat in enough of the beaten egg to give a stiff dropping consistency that still holds a shape on the spoon.  Mix in the Gruyere.

Heat the oil for deep frying to 180°C.  
Take a teaspoonful of the paste and use a second spoon to slide it into the oil. 
Make more bites in the same way.
Fry for 3-4 minutes until golden brown.  Drain on kitchen paper.  
To serve, pile on a warmed serving dish, sprinkle with Parmesan and garnish with sprigs of parsley.