Fried-Cheese Profiteroles

1/3 cup all-purpose flour
1/3 cup freshly grated Parmesan cheese
1/4 cup butter, softened
2 eggs
Paprika

Blend flour and cheese.
Combine butter with 1/2 cup water in small saucepan. Bring to boil, stirring until butter melts. Add flour mixture all at once; stir vigerously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Remove from heat. Add 1 egg; beat 1 minute, until well mixed. Repeat procedure with remaining egg; beat until smooth and thickened.
Let stand, covered, at room temperature until completely cool. DO  NOT REFRIGERATE.
Spoon mixture into pastery bag with 1/2 inch tip affixed. Pipe 1/2-inch pieces or drop by teaspoonfuls into 350 degree oil in deep-fat fryer. Fry until golden; drain well on paper towels. Sprinkle with paprika.
yields 40 to 50 small puffs.