cheese + ham fritters (spanish or italian)
serves 2
50g butter
125ml water
75g flour
a big pinch of paprika (the hot spanish type, ideally)
2 eggs, beaten
50g manchego (or provolone), finely grated
25g serrano (or prosciutto), in tiny dice
1 dsp chopped flat-leaf parsley
salt + black pepper
vegetable oil
Heat the butter and water to a simmer and add the flour and paprika. Remove from the heat and beat with a wooden spoon until it's coming away from the sides of the pan. Stir over a low heat for 4-5 minutes, to cook off the flour. Remove from the heat again and let it cool awhile before you beat in the eggs. Now add the cheese, ham, parsley, salt and pepper and fold in.
Heat a couple of centimetres of oil in a deep pan to 180C (if you haven't got a thermometer, test with a drop of the dough - it should sizzle immediately and brown in 30 seconds). Drop teaspoons of the mixture into the oil, being careful to keep them well apart from each other. Don't do too many at a time. Turn them over gently with a slotted spoon until they're crisp and golden. Drain on kitchen paper and serve immediately.
50g butter
125ml water
75g flour
a big pinch of paprika (the hot spanish type, ideally)
2 eggs, beaten
50g manchego (or provolone), finely grated
25g serrano (or prosciutto), in tiny dice
1 dsp chopped flat-leaf parsley
salt + black pepper
vegetable oil
Heat the butter and water to a simmer and add the flour and paprika. Remove from the heat and beat with a wooden spoon until it's coming away from the sides of the pan. Stir over a low heat for 4-5 minutes, to cook off the flour. Remove from the heat again and let it cool awhile before you beat in the eggs. Now add the cheese, ham, parsley, salt and pepper and fold in.
Heat a couple of centimetres of oil in a deep pan to 180C (if you haven't got a thermometer, test with a drop of the dough - it should sizzle immediately and brown in 30 seconds). Drop teaspoons of the mixture into the oil, being careful to keep them well apart from each other. Don't do too many at a time. Turn them over gently with a slotted spoon until they're crisp and golden. Drain on kitchen paper and serve immediately.