| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Crazy, About, Cheese |
4 |
servings |
INGREDIENTS
| 150 |
ml |
Water; (5fl oz) |
| 50 |
g |
Unsalted butter; (2oz) |
| 100 |
g |
Grated cheese; (Double Gloucester |
|
|
; used here) (4oz) |
| 75 |
g |
Plain flour; (2 1/2oz) |
| 3 |
md |
Eggs |
| 100 |
g |
Peeled chopped tomatoes; (4oz) |
| 1 |
md |
Hot red chili; deseeded and |
|
|
; chopped |
| 1 |
pn |
Sugar |
| 100 |
g |
Smoked bacon; chopped and cooked |
|
|
; until it?s crispy |
|
|
; (4oz) |
| 50 |
g |
Chopped parsley; (2oz) |
INSTRUCTIONS
Simmer the tomatoes and the chilli together for 5 minutes with the pinch of
sugar and a little salt and pepper. Keep warm.
Boil the water in a saucepan with the butter. Once it's at a rolling boil
add the flour and mix in well so that it's lump free. Allow to cool
slightly and beat in the eggs one at a time. Mix in the grated cheese.
Using a tbsp as a measure, take equal quantities of the mixture and drop
into oil at 180°C/350°F and cook for 2-3 minutes, or until golden brown all
over. Drain on kitchen paper and sprinkle with a little salt.
Put two dessertspoonsful of tomato mixture on each plate and arrange four
or five of the cheese fritters on each plate. Sprinkle with the crispy
bacon pieces and parsely. Serve immediately.
Converted by MC_Buster.
Per serving: 244 Calories (kcal); 22g Total Fat; (79% calories from fat);
11g Protein; 2g Carbohydrate; 194mg Cholesterol; 206mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
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