Cheese Fritters – Whip It UP!
A perfect treat for tea time or as a snack for happy hours, these fritters will get you hooked at first bite. It’s more than the cheese, dipping sauces and herbs; it’s tucking into them while they are warm and toasty that gets you reaching out for more. So, better make a double batch!
Total Time: 25 minutes
Yields: 30 pieces
160g plain flour
3 teaspoons corn flour
3/4 teaspoon salt
75g grated cheddar cheese
1 cup water
2 tablespoons sweet chilli sauce, optional
1 teaspoon hot chilli sauce, optional
4 stalks chives, rinsed & finely chopped
4 stalks spring onion, rinsed & finely chopped
2-3 sprigs fresh thyme, remove stems
C1: Mint Yoghurt Sauce
3 tablespoons Greek yoghurt
5 mint leaves, thinly sliced
2-3 sprig coriander leaves, thinly sliced
A pinch of salt
C2: Spicy Chilli Sauce
2 tablespoons sweet chilli sauce
1 teaspoon hot chilli sauce
D: Cooking Oil
- Prepare dipping sauces individually by mixing ingredients together. Chill in the fridge before cooking fritters.
2. In a medium mixing bowl, combine A Ingredients and mix well. Add cheese and mix it in well. Next, add in herbs.
3. Pour in water gradually, about 100ml, until blended. Using a whisk, beat to a smooth batter, adding more water if required. Batter should be slightly thicker than pancake batter. Finally, add in sweet and hot chilli sauces, if desired. Mix it in well and let batter rest for 10-20 minutes.
4. Heat oil in a deep saucepan or wok. Once it is hot, lower heat to medium. Using a small ice-cream scoop, dish up half a scoop of batter. Gently release it into hot oil, taking caution against splattering.
5. Fry one piece first to taste. Adjust seasoning if required. Then, proceed with frying the remaining batter. Do not overcrowd saucepan with too many scoops of batter – allow plenty of room for fritters to cook until crisp. Flip fritters once they turn brown. Continue frying until golden brown.
6. Repeat until batter is used up. Drain on kitchen towel to remove excess oil. Fritters are best while they are still warm.
Dip into your choice of the chilli sauce or the refreshing yoghurt sauce with coriander and mint.
BUYING TIP: Spring onions which are mildly peppery are ideal as it is not overpowering. Chives – either European or Asian cultivars can be used. European chives have thin sheaves with a mild flavour and is generally used as a garnish. Asian chives, on the other hand, bear a stronger taste and is often used as a vegetable in cooking. Seen in photo left to right: thyme, spring onion and chives.
TECHNIQUE: Resting batter allows the gluten in flour to relax and soften, yielding a more tender crumb and also to allow flavours to meld.
Photos: Victoria van Bennekum