Cheese Fritters

This is a very old English recipe, dating back to the early eighteenth century.


  • 60 g/ 2 oz flour
  • 200 ml/ 7 fl oz double cream
  • 4 eggs
  • 115 g/ 4 oz farmhouse Cheddar cheese, grated
  • 60 g/ 2 oz butter
  • freshly grated nutmeg
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • oil for deep-frying


Whisk the flour into the cream and bring slowly to the boil, whisking from time to time. Remove from the heat and leave to cool slightly.

Whisk the eggs vigorously. Beat these into the cooled cream. Add the grated Cheddar, butter, nutmeg to taste, salt and cayenne pepper and beat in thoroughly with a wooden spoon.

Heat oil for deep-frying to 190°C/375°F. Drop in 1 tablespoon of batter at a time and cook the fritters for about 1 minute each side, or until golden brown and puffed.

Drain on kitchen paper and eat while still very hot.