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Kiria Sophia's Cheese Fritters Recipe
|Feta cheese||5 1⁄2 Ounce, crumbled (160 Gram)|
|Kefalograviera cheese/Gruyere/emmental||5 1⁄2 Ounce, diced (160 Gram)|
|Kasseri cheese/Cheddar cheese||5 1⁄2 Ounce, diced (160 Gram)|
|Plain flour||2 Ounce (50 Gram)|
|Milk||2 Fluid Ounce (50 Milliliter)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 562 Calories from Fat 377
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 18.8 g94.1%
Trans Fat 0 g
Cholesterol 194.6 mg
Sodium 921.8 mg38.4%
Total Carbohydrates 16 g5.5%
Dietary Fiber 0.34 g1.4%
Sugars 4 g
Protein 29 g57.6%
Vitamin A 12.8% Vitamin C
Calcium 63.5% Iron 4.3%
*Based on a 2000 Calorie diet
Moisten them with the milk, adding a tablespoon at a time, so the mixture feels silky.
Beat in the eggs one at a time, as you might not need both.
If a cohesive goo forms with one egg, omit the other.
Heat the oil in a deep-fat fryer, wok or a wide pan with reasonably high sides, until the surface trembles.
The oil will make a high pitched sound or crackle when sprinkled with 1-2 drops of water (stand well back if you try this).
Push heaped teaspoonfuls of the mixture into the hot oil, being careful not to crowd the pan.
Fry the fritters for 1 minute, turning them once.
When they are the colour of old varnish, remove them onto kitchen paper to drain and fry the next batch.
Serve them piping hot.