Parmesan Fritters

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

It is essential to have a deep-fryer for this recipe, or a clean chip basket at least. This is a nice, old-fashioned little dish, and the sort of thing that everybody likes: creamy cheese inside and a crisp crust without.


  • 110 g/4 oz butter
  • 110 g/4


Melt the butter in a saucepan, stir in the flour and make a roux. Add the milk, stirring constantly to make a smooth, thick sauce. Do give the sauce time to cook properly; as with all flour-based sauces, the taste of flour must be cooked out, so keep stirring to prevent scorching and sticking. The sauce must be very thick as it has to set firm enough to be cut into squares when cold. Stir in th