Cut the Comté cheese into small cubes.
Using a food processor or mortar, grind the hazelnuts into a powder and mix them with the breadcrumbs.
Beat the eggs in a bowl. Place the flour and breadcrumbs in two separate bowls.
Dip the cubes of Comté in the flour and remove the excess. Then dip them in the beaten egg mixture and again remove any excess. Last, dip them in the breadcrumbs.
Repeat the step with the eggs and then the breadcrumbs once.
Heat the cooking oil to 180°C.
Fry the breaded Comté cubes for 2 to 3 minutes, then place them on absorbent paper towels to dry. Add salt.
It is important to bread the cubes twice, to prevent the cheese from leaking but also for added crunch.