Parmesan fritters with cheesy spinach
Deep-fried cheesy fritters with a blue cheese spinach side are great for an indulgent weekend brunch.
For the Parmesan fritters
- vegetable oil, for deep frying
- 100ml/3½fl oz milk
- 50g/1¾oz butter, cubed
- 125g/4½oz plain flour
- 2 tsp English mustard powder
- 2 free-range eggs
- 1 tsp chopped fresh thyme leaves
- 250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed
For the cheesy spinach
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan.
You can swap the cheesy spinach for roasted tomatoes or roasted kale.