EDAM CHEESE FRITTERS
One of my favourite vegetarian meals. Quick and easy to make, can be made in advance and grilled as and when required. Also ideal when having a BBQ with vegetarian guests attending. This recipe was originally sourced from a book I found in the library by Rose Elliot.
Provided by Kiwi Kathy
Categories < 60 Mins
Time 35m
Yield 12 pieces, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk to almost boiling point with onion, bay leaf and cloves.
- Cover and allow to cool.
- Remove Onion, bay leaf and cloves.
- Bring back to boiling point.
- Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
- Remove from heat and stir in cheese and mustard.
- Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
- Allow to cool.
- Cut into squares. I find that it makes 12 squares.
- Dip into beaten egg and then roll in breadcrumbs.
- Fry gently in a good quality oil. I prefer Virgin Olive Oil.
- Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
- NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Nutrition Facts : Calories 430.9, Fat 18.7, SaturatedFat 10.9, Cholesterol 127.5, Sodium 441.8, Carbohydrate 42.6, Fiber 2, Sugar 1.6, Protein 22.5
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