Crispy Parmesan Fritters with Garlicky Cheesy Spinach

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

For the Parmesan fritters

• Vegetable oil, for deep frying
• 100ml/3½fl oz milk
• 50g/1¾oz butter, cubed
• 125g/4½oz plain flour
• 2 tsp English mustard powder
• 2 free-range eggs
• 1 tsp chopped fresh thyme leaves
• 250g/9oz Parmesan (150g/5½oz grated and 100g/3½oz cubed)

For the cheesy spinach

• 2 handfuls baby spinach
• 100ml/3½fl oz double cream
• 200g/7oz Roquefort

Method

1. Preheat a deep-fat fryer to 180°C. CAUTION: hot oil is dangerous—do not leave it unattended.

2. To make the Parmesan fritter batter, add the milk, cubed butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder, beating until smooth. Remove from the heat and let the mixture cool slightly.

3. Beat in the eggs, chopped thyme, 150g/5½oz of the grated Parmesan and the cubed Parmesan until combined. The mixture should be thick enough to hold its shape when dropped into the oil.

4. Carefully drop spoonfuls of the batter into the hot oil and fry until the fritters are golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

5. For the cheesy spinach, place the spinach, double cream and Roquefort in a saucepan. Cook gently until the spinach has wilted and the cheese has melted into a creamy sauce.

6. To serve, spoon the warm cheesy spinach onto warmed plates, top with the Parmesan fritters and finish by sprinkling the remaining grated Parmesan over the top.