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Cheese Nuggets

Categories: Finger Foods, Kid-friendly, Party Snacks, Snacks, Vegetarian
Type: Appetizers and Snacks

These crispy and spicy snacks would be great with a cold glass of beer

Prep Time: 45M, plus chilling

Cooking Time: 1H

Serves: makes 4 servings


  • 6 tbsp butter
  • 1/3 cup plus 1 tbsp all-purpose flour, plus extra for dusting
  • 2 1/2 cups milk
  • 2 large eggs, beaten, plus 3 large egg yolks
  • 2 cups grated Emmental or Swiss cheese
  • salt and freshly ground black pepper
  • pinch of freshly grated nutmeg
  • 1 cup fresh breadcrumbs
  • 2/3 cup oil

For the spicy pepper dip

  • 1 tbsp olive oil
  • 1 red pepper, seeded and chopped
  • 1 fresh hot red chile, seeded and chopped
  • 1 garlic clove, crushed
  • one 14.5oz ( 411g) can chopped tomatoes
  • 1 tsp sugar
  • 1/2 cup heavy cream
Cheese Nuggets photo

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  1. To prepare the nuggets, melt the butter in a saucepan over low heat. Whisk in the flour and cook without browning for 1 minute. Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick. Return the heat to low and simmer gently, whisking often, for 5 minutes.
  2. Remove the saucepan from the heat and beat in the egg yolks, one at a time. Sir in the cheese, then season with salt, pepper, and nutmeg. Spread out the mixture in a shallow rectangular dish in a layer about 3/4in (2cm) deep, smoothing the top. Cover with plastic wrap and refrigerate for at least 8 hours.
  3. Cut the mixture into pieces about 3/4 2in (2 5cm), then shape into nuggets. Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated. Chill on wax paper for 1 hour.
  4. To make the dip, heat the oil in a frying pan over medium heat. Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened, Add the tomatoes and sugar, cover, and simmer for 30 minutes. Pure in a blender, then add the cream.
  5. Heat the vegetable oil in a frying pan over high heat until shimmering. In batches, fry the nuggets, turning often, about 3 minutes, until golden brown. Transfer to paper towels to drain. Serve hot or warm, with the dip.
  • the nuggets can be frozen, cooked or uncooked, for up to 3 months
  • Prepare ahead: The cheese mixture (without breading) and dip can made 1 day ahead and stored, covered, in the refrigerator.
  • Good with pre-dinner drinks or as part of a buffet.


Herbed Cheese Nuggets: Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese. Substitute Gruyre or sharp Cheddar for the Emmental, if you wish.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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