Ingredients:

  • 10 Mini Babybel Cheeses (wax removed)
  • 1/2 cup (60g) All-Purpose Flour (or GF blend)
  • 2 Tablespoons (15g) Cornflour (Corn Starch)
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Sweet Smoked Paprika
  • 1/4 Teaspoon Cayenne Pepper (or to taste)
  • Salt and Freshly Ground Black Pepper to taste
  • 2 Large Egg Yolks
  • 2 Large Egg Whites
  • 1/3 cup (80ml) Sparkling Water (cold)
  • Cooking Spray Oil (Frylight equivalent)
  • 1/2 Teaspoon Extra Smoked Paprika (for dusting)

Instructions:

  1. Carefully peel the wax off all 10 Babybel cheeses and set them aside.
  2. In the first medium bowl, whisk together the flour, cornflour, baking powder, 1 teaspoon of smoked paprika, cayenne pepper, salt, and pepper to combine the dry ingredients.
  3. In a second bowl, lightly whisk the two egg yolks with the cold sparkling water until just combined to form the wet base.
  4. Pour the wet base mixture into the dry ingredients. Whisk gently until just combined; lumps are acceptable—avoid overmixing.
  5. In a clean, dry bowl, whisk the two reserved egg whites until stiff peaks form, ensuring they stand straight up when the whisk is lifted.
  6. Gently fold the stiff egg whites into the batter in two additions using a spatula until just incorporated. This aeration is crucial for lightness.
  7. Dip each unwrapped Babybel entirely into the finished batter, ensuring it is fully coated, allowing any excess batter to drip off briefly.
  8. Shallow Fry Method: Heat a thin layer of cooking spray in a non-stick pan over medium heat. Cook the battered Babybels for 2–3 minutes per side until deep golden brown and puffy. OR Air Fryer Method: Lightly spray the basket, place fritters in a single layer, and cook at 380°F (195°C) for 6–8 minutes, flipping halfway.
  9. Remove the cooked fritters and place them on a wire rack set over a baking sheet to rest. Immediately dust lightly with the extra smoked paprika while warm.
  10. Serve immediately while the cheese core is perfectly molten.