Kiria Sophia's Cheese Fritters Recipe
Ingredients
| Feta cheese | 160 Gram, crumbled | |
| Gruyere cheese | 160 Gram, diced | |
| Cheddar Cheese | 160 Gram, diced | |
| Plain flour | 50 Gram | |
| Milk | 50 Milliliter | |
| 1-2 medium-sized eggs | ||
| Olive oil for deep frying | ||
Directions
Put all three cheeses in a bowl and sprinkle with the flour.
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.
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.
Chef
