Bring water with sugar, butter and a pinch of salt to a boil. Stir in the flour and continue stirring until the mixture comes off the bottom of the pan as a lump. Pour the mixture into a large enough bowl, gradually fold in the eggs with a wooden spoon and add the Parmesan cheese (1).
Heat the oil to 180 °C. Dip a teaspoon into the oil and use it to make piles of the choux pastry the size of a walnut.
Bake in portions for 6-8 minutes in the hot oil and drain on kitchen roll.
Sprinkle the remaining Parmesan (2) over the hot doughnuts on the spot.
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