Name: Oozy cheese fritters
Cook time: 50 min
Total time: 50 min
Ingredients: 60 gram (2 ounces) butter; 1 teaspoon mustard powder; 1/2 teaspoon sweet paprika; 1/2 teaspoon chilli powder; 1/3 cup (50g) plain (all-purpose) flour; 1 1/2 cup (375ml) milk; 3/4 cup (90g) coarsely grated gouda cheese; 1 cup (100g) coarsely grated mozzarella cheese; 4 green onions (scallions), chopped finely; 1/4 cup (35g) plain (all-purpose) flour, extra; 3/4 cup (75g) packaged breadcrumbs; 2 eggs, lightly beaten; vegetable oil, for deep-frying; Mint salsa; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; 3 teaspoon red wine vinegar; 1/2 teaspoon white (granulated) sugar; 2 teaspoon rinsed, drained baby capers; 2 tablespoon olive oil

Ingredients

60 gram (2 ounces) butter

1 teaspoon mustard powder

1/2 teaspoon sweet paprika

1/2 teaspoon chilli powder

1/3 cup (50g) plain (all-purpose) flour

1 1/2 cup (375ml) milk

3/4 cup (90g) coarsely grated gouda cheese

1 cup (100g) coarsely grated mozzarella cheese

4 green onions (scallions), chopped finely

1/4 cup (35g) plain (all-purpose) flour, extra

3/4 cup (75g) packaged breadcrumbs

2 eggs, lightly beaten

vegetable oil, for deep-frying

Mint salsa

1 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

3 teaspoon red wine vinegar

1/2 teaspoon white (granulated) sugar

2 teaspoon rinsed, drained baby capers

2 tablespoon olive oil

Method

1.Melt butter in medium saucepan, stir in spices and flour; cook, stirring, over medium heat until mixture bubbles. Remove from heat, gradually stir in milk; stir over heat until mixture boils and thickens. Remove from heat, stir in cheeses until smooth; stir in onion, season to taste. Cover sauce, refrigerate about 3 hours or until firm.

2.Make mint salsa. Blend or process ingredients until smooth.

3.Place extra flour and breadcrumbs in separate medium shallow bowls. Beat eggs lightly in another medium shallow bowl. Drop rounded teaspoonfuls of cheese sauce into flour, coat lightly; shake off excess. Dip in egg, then in breadcrumbs; place on tray. Cover; refrigerate 30 minutes.

4.Heat oil in wok or deep, wide saucepan to 180°C/350°F. Deepfry fritters, in batches, until golden brown; drain on absorbent paper. Serve fritters with salsa.

Make sure the oil for deep frying is very hot, only deep-fry the fritters for a few seconds, or they will break open.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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