- 50ml vegetable oil
- 125ml full-cream milk
- 250g tapioca flour
- 2 large eggs, beaten
- 150g Parmesan cheese, finely grated
- 4 tomatoes, deseeded and roughly chopped
- 1 clove garlic, crushed
- ½ small red onion, finely chopped
- ½ tsp red-wine vinegar
- ½ tsp puréed smoked chillis in adobo
- ½ tsp sugar
- Heat oven to 200C. Mix oil, milk and 1 teaspoon salt in a large pot and bring to the boil. Remove from heat as soon as mixture starts to rise up the sides of the pot. Tip the flour into the pot and stir vigorously until it forms a dry, crumbly dough. Transfer to the bowl of a stand mixer or a large, deep bowl and cool for about 10 minutes.
- Mix dough with the paddle attachment or an electric whisk at a low speed, and start adding the eggs. Don’t worry if the mixture is thick – it will loosen. Once eggs are incorporated, increase the speed and beat vigorously for about 2 minutes, until you have a smooth dough. Stir in the Parmesan. The mixture should be very sticky and similar to choux-pastry dough.
- With damp hands, roll dough into walnut-sized balls, about 25g. Space evenly, about 3cm apart, on 2 baking sheets lined with greaseproof paper.
- Bake for 20 to 25 minutes, until balls are puffed up, set and golden.
- Meanwhile, combine the salsa ingredients in a serving bowl. Set aside to allow the flavours to develop for at least 20 minutes.
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