Breaded Comté
35 min

Breaded Comté bites with Espelette pepper cream

The perfect dinner appetizer for impressing your guests. Make just before serving. 

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Ingredients For

  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
  • x 1
  • Comte cheese
    Dairy products
    Comté PDO
    120 g See the article
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
  • 170 g
  • 2 c
  • x 2

Make the Espelette pepper cream. Mix the egg yolk with a teaspoon of mustard, a teaspoon of oil, and the pepper. Start to whisk the mayonnaise into soft peaks. 

Continue whisking the mayonnaise while adding more oil. Keep an eye on the consistency of the mayonnaise. Add salt. Cover and refrigerate.

Make the Comté bites. Shred the cheese and finely chop the onion. 

In a large bowl, mix the cheese, onion, breadcrumbs, mustard, and chives. Add salt and pepper. 

In a bowl, whisk the milk, a whole egg, and an egg yolk. Set the egg white aside for later use. Add this mixture to the large bowl. Mix well. 

Make eight balls out of the dough. In a soup plate, lightly beat the egg white. Layer another plate with a bit of flour.  

In a skillet, heat a bit of oil. 

Roll the bites in the egg white, then again in the flour. Fry the Comté bites for around 10 minutes, turning them occasionally until they are golden brown. 

Serve with the pepper mayonnaise. 

Pair with

Chablis Blanc or Cahors Rouge. 

PDO Heavy Crème Fraîche
PDO Heavy Crème Fraîche
See Recipe