Deep-fried Stilton Fritters


Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

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.


  • 115 g / 4 oz butter
  • 150 g / 5 oz sifted plain flour
  • 4 eggs
  • 150 g / 5 oz grated Stilton cheese
  • 115 g / 4 oz grated Gruyère cheese
  • salt and freshly ground black pepper
  • oil, for deep-frying


    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 from the heat.
    2. Beat the eggs together and add to the mixture in three stages, beating well each time. When the mixture is cooler but still warm, add the cheeses with some salt and pepper.
    3. Mix the salad, then make the vinaigrette by mixing all the ingredients and toss the salad in it to coat the leaves and herbs well. Arrange a pile in the centre of each of 4 serving plates.
    4. In hot oil, deep-fry the fritter mixture in spoonfuls (or mould it into quenelles using two spoons) until well coloured but still just runny in the middle. Remove with a slotted spoon and drain on kitchen paper.
    5. Immediately place the fritters in the centre of the salad and serve.