MAKE THE CHEDDAR-LIME MORNAY:
1. In a saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes without browning to create a blonde roux.
2. Gradually whisk in warm milk until smooth, preventing lumps from forming.
3. Cook, whisking constantly, until thickened and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and whisk in grated cheddar until completely melted and smooth.
5. Key flavor element: Add lime zest and juice - this cuts through the richness beautifully.
6. Season with salt and white pepper. Keep warm in a double boiler, stirring occasionally.

PREPARE THE PÂTE À CHOUX FRITTERS:
7. In a heavy saucepan, bring water, milk, butter, and salt to a rolling boil.
8. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides.
9. Return to low heat and cook for 1 minute, stirring constantly, to dry out the mixture slightly.
10. Transfer to a stand mixer bowl and let cool for 5 minutes until mixture reaches about 140°F.
11. Beat in eggs one at a time on medium speed until completely incorporated and mixture is smooth and glossy.
12. Fold in grated aged cheddar and white pepper for beautiful, light texture.
13. Heat oil to 350°F in a heavy pot. Using a spoon or piping bag, drop portions of dough into hot oil.
14. Fry for 4-5 minutes until golden brown, puffed, and cooked through. Drain on paper towels.

CREATE THE CHEDDAR FOAM:
15. In a saucepan, gently heat milk with grated cheddar over low heat until cheese melts completely.
16. Strain mixture through fine-mesh sieve to remove any lumps.
17. Add lime zest, lime juice, and season with salt and pepper.
18. Using an immersion blender, add lecithin and blend until light, airy foam forms. If using egg white, whip separately to soft peaks and fold into warm mixture.
19. Keep warm and re-foam just before serving if needed.

TO SERVE:
20. Place 2-3 warm fritters on each plate in an artistic arrangement.
21. Spoon cheddar-lime mornay sauce around and beside the fritters.
22. Top with generous dollops of cheddar foam using a spoon or squeeze bottle.
23. Garnish with thinly sliced fresh chili for heat and color contrast.
24. Finish with lime zest, microgreens, and extra grated aged cheddar.
25. Serve immediately while fritters are still warm and crispy.