These gorgeous, oozy Gruyère cheese fritters are made with a choux pastry base. Seasoned with a range of herbs, alliums and melty Gruyère cheese, they are crisp and caramelised on the outside with a creamy, cheesy centre.
The sun-dried tomatoes work particularly well with the cheese in these fritters, adding a lovely sweet-savoury depth – they should not be omitted!
It’s important that you get the temperature of the oil right when deep-frying. When the temperature is correct, the water in the food turns to steam as it hits the oil, which stops the food absorbing too much fat.
They’re great as a party snack – who doesn’t love a cheesy fritter? Although they must be served immediately, they can be held in a warm oven as you fry them in batches, so you and your guests can all enjoy them together. Very important!
French sparkling white wine, crémant, is a fantastic match for these fritters – as are all dry, sparkling white wines with high-fat foods. The acidity and bubbles cut through the richness of the food, leaving the palate cleansed and refreshed for the next decadent bite.
The lemon wedges served with the fritters also work in a similar fashion. A great non-alcoholic alternative to wine would be lemon juice squeezed into sparkling water – one of my (other) favourite drinks!
Get the full recipe at Great British Chefs, who I also write for regularly.
