Cheese and Chive Fritter recipe by Buckinghams’s restaurant Derby

Once you have mastered making choux pastry, you can use part of the quantity from the recipe for these delicious cheese and chive fritters. Ideal for an appetizer, snack or as part of a starter, they are very light and tasty. Use a full-flavoured mature cheddar for the best results, but you can also experiment with using other cheeses if you like.

Amount
8 Portions

Ingredients
225g / 8 oz Choux Pastry
110g / 4oz Cheddar Cheese
27g / 1 oz Chives, chopped fine
Homemade Pickle
Sweet and Sour Salad

Method
Grate the cheese finely and chop the chives quite finely too. Once you have made the choux pastry, mix together the choux pastry, cheese and chives.
Form the mixture into quenelles, using two dessert spoons, if you don’t have a special quenelle spoon, and then place them onto greaseproof paper until ready to fry.
Deep fry the quenelles in small batches for 2 ½ minutes.

To Serve
Serve at once, while piping hot.
Serve with a sweet and sour salad and home-made pickle.

View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016.

read more of Nick Buckingham’s incredible recipes