Tuesday, September 21, 2010

Cheese Fritters

These are kind of a vegetarian alternative to fish fingers or chicken nuggets.
I don't eat a lot of meat but the rest of my family are pretty much meat-a-tarians so when they're chewing on pork chops or licking their lips over lamb roast I add cheese fritters to my plate and I find they go pretty well with any accompanying cooked veges, coleslaw or salad.

Cheese Fritters Recipe
In a pot put 600ml of milk, 1 tsp chicken stock(optional), 1 tsp dry mustard and one finely diced onion. Bring to the boil and simmer for a few minutes.
Remove from the heat and whisk in 1 cup of semolina. The mixture will thicken to this consistency...
Stir in about 1 cup of grated cheese and season with salt and pepper.
Brush a slice tin or roasting tray with oil. Press the mixture into the tray using a wet spoon (or wet fingers) to a thickness of about 1 cm. Smooth the top.
Refrigerate for a few hours.
Using a wet knife cut into rectangles about 8 x 5cm or whatever suits the tray you used. I made 15 fritters.
Dip the fritters in beaten egg then breadcrumbs (fresh or dried) and place on an oven tray.
Use these fresh or freeze on the tray then store in a plastic bag or lidded container in the freezer.
You can cook these from frozen.
Shallow fry in hot oil until crispy and golden on both sides.
Here I have served cheese fritters with Jen's tomato relish and and a roast vege salad with homemade garlic mayonnaise...

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