Deep Fried Wensleydale Fritters with Herb Salad
Makes about 30
Ingredients
For the Wensleydale Fritters
- 300ml water
- 110g butter
- 150g plain flour, sifted
- 4 medium eggs, beaten
- 150g Farmhouse Wensleydale, grated
- 110g Gruyere cheese, grated
- salt and freshly ground black pepper
- sunflower oil for deep frying
For the salad
- mixed salad leaves
- chervil, tarragon, dill, chives
- vinaigrette
Method
- Put the water and butter in a pan and bring to the boil (the butter should be completely melted before the water boils).
- Quickly add the sifted flour and beat with a wooden spoon until the mixture leaves the sides of the pan.
- Remove from the heat then beat the eggs into the pan in three portions, beating well each time.
- While the mixture is still warm, beat in the grated cheeses and season well.
- Heat the oil to 160°C. Drop spoonfuls of the mixture into the oil and cook until golden and the cheese is still runny in the middle, you will need to fry the fritters in batches.
- Drain on kitchen paper.
- Carefully mix the salad leaves and herbs and dress lightly with vinaigrette.
- Divide the salad between four plates and arrange the fritters.
