Blue Cheese Fritters
300 ml (1 1/4 cups) water
125 ml plus 15 ml (1/2 cup plus 1 tbsp) butter
250 ml (1 cup) all-purpose flour, sifted
3 eggs, beaten
100 g (3 1/2 oz) mellow blue cheese, roughly chopped
100 g (3 1/2 oz) fontina cheese, grated
Salt and black pepper, to taste
Oil, for frying
In a medium pan, place water and butter and bring to a boil; stir in flour, beating well until mixture forms a thick consistency which starts to leave the sides of the pan.
Remove from heat and gradually beat in eggs. Let cool until just warm and then add cheeses and seasoning.
Heat sufficient oil to allow for deep frying, then drop spoonfuls of batter into hot oil and cook until puffed and golden. Cook up to 4 fritters at a time.
Drain and serve hot.
Makes 6 servings as a starter or 4 as a main course.
Source: Rosenborg Castello, www.rosenborg.comSuggest a correction