Deep-fried Stilton Fritters

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Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

The preparation of the fritter batter is similar to that for choux pastry, but allow the mixture to cool a little before adding the cheese.

Ingredients

  • 115 g / 4 oz butter
  • 150 g / 5

Method

  1. Bring 300 ml / ½ pint of water and the butter to the boil in a large pan. Add the sifted flour and beat in with a wooden spoon until the mixture leaves the side of the pan. Remove f