Thursday, August 14, 2014

Edam Cheese Fritters


600 ml milk
1 small onion
2 whole cloves
1 bay leaf
125 g semolina
100 g edam cheese, grated
1/2-1 teaspoon dry mustard
1 egg
dry breadcrumbs



  1. Bring the milk to almost boiling point with onion, bay leaf and cloves.
  2. Cover and allow to cool.
  3. Remove Onion, bay leaf and cloves.
  4. Bring back to boiling point.
  5. Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
  6. Remove from heat and stir in cheese and mustard.
  7. Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
  8. Allow to cool.
  9. Cut into squares. I find that it makes 12 squares.
  10. Dip into beaten egg and then roll in breadcrumbs.
  11. Fry gently in a good quality oil. I prefer Virgin Olive Oil.
  12. Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
  13. NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
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