| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food1 |
4 |
servings |
INGREDIENTS
| 1 |
pt |
Milk |
| 1 |
sm |
Onion; peeled and stuck |
|
|
; with 1 clove |
| 1 |
|
Bay leaf |
| 4 |
oz |
Semolina |
| 4 |
oz |
Cheddar cheese; grated |
| 1 |
tb |
Chopped parsley; up to 2 |
|
|
Good pinch cayenne pepper |
|
|
Salt and freshly ground black pepper |
| 1 |
lg |
Egg; beaten with 1tbsp |
|
|
; water |
|
|
Dried breadcrumbs for coating |
|
|
Oil for shallow frying |
|
|
Lemon slices and parsley sprigs to |
|
|
; garnish |
INSTRUCTIONS
Bring the milk, onion and bay leaf to the boil in a large saucepan.
Remove from the heat, cover and leave to infuse for about 10-15
minutes.
Remove and discard the onion and bay leaf. Return to the boil, then
gradually sprinkle the semolina over the top, stirring all the time.
Simmer for about 5 minutes, stirring often, to cook the semolina, then
remove from the heat and beat in the cheese, parsley, cayenne pepper
and salt and pepper. Spread the mixture out to a depth of about 1/2
inch on an oiled plate or baking sheet. Smooth the surface and allow
to cool completely.
Cut the mixture into squares or triangles. Dip first into beaten egg,
then dried breadcrumbs, to coat thoroughly. Shallow fry in hot oil
until crisp on both sides, then drain the fritters well on kitchen
paper.
Garnish with lemon slices and parsley sprigs and serve immediately.
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