Comté Cauliflower Cheese Fritters
Recipe by: Karen Burns-Booth
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These delectable little Comté cauliflower cheese fritters make a wonderful snack, or tasty family meal when served with salad and crusty bread. I used ready-made cauliflower rice from the supermarket, but it’s very easy to make your own at home – simply boil or steam a small cauliflower, drain well, wait for the cauliflower to cool, before crumbling the florets into rice sized pieces. I used vieux (aged) Comté in this recipe, as it holds its complex flavour better once it’s fried.
Ingredients
Serves 4
- 600g cauliflower rice, cooked
- 200g vieux Comté cheese, grated
- 60g butter
- 90g plain flour
- 2 eggs, beaten
- 200ml of full fat milk
- Salt and freshly ground pepper
- Plain flour
- 1 egg, beaten
- Fresh breadcrumbs
- Vegetable oil, for frying
1. Put the milk, and butter into a saucepan, when the butter has melted, add the flour gradually, whisking well, until you have a thick paste (roux). Allow the roux to cool before adding the beaten eggs, grated Comté cheese and seasonings.
2. Drain the cauliflower well, and add it to the cheese mixture, mixing well. Adjust the seasoning if necessary.
3. Shape the cauliflower cheese mixture into small oblong balls. Dredge them in flour, then dip them in the beaten egg before coating with the breadcrumbs. Set them to one side and continue until all the mixture has been used.
4. Chill the fritters for 30 minutes to 1 hour.
5. When you are ready to cook them, heat the vegetable oil to 180C, in a deep saucepan or in a deep fat fryer.
6. When the oil is hot, fry the fritters 3 to 4 at a time, until golden brown and crisp. Drain them, set them on a paper lined heat resistant plate, cover them and keep warm in a low oven, and continue to cook the rest of the fritters.
7. Serve them with salad and crusty bread for a light family supper, or as a snack with watercress.
