These are served as bar snacks in Brazil, and so make the perfect accompaniment to a World Cup party, or even as a tasty snack to share between friends in front of the match.
Heat oven to 200°C (180°C fan) mark 6. Mix the oil, milk and 1tsp salt in a large pan and bring to boil. Remove from heat as soon as mixture starts to rise up sides of the pan. Tip the flour into the pan 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 10min.
Step 2
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 2min until you have a smooth dough. Stir in the Parmesan. The mixture should be very sticky and similar to choux pastry dough.
Step 3
With damp hands, roll dough into walnut-sized balls, about 25g (1oz). Space evenly, about 3cm (1¼in) apart, on 2 baking sheets lined with parchment.
Step 4
Bake for 20-25min, until balls are pu ffed up, set and golden.
Step 5
Meanwhile, in a serving bowl combine the salsa ingredients. Set aside to allow the flavours to develop for at least 20min.
Tapioca flour
Tapioca flour is available from Ocado or larger supermarkets in the health-food aisle.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
