Cheese Frizzles

Taken from NZ weekly site and attributed to Wendyl Nissen's Pantry. These call for 'tasty' cheese; a great sub would be cheddar. I love how the directions are written, BUT servings and yield are a guess, as I've not tried this recipe. Perfect with drinks, I think these sound amazing!

• Ready In: 15 mins
• Serves: 4
• Yields: 20 frizzles

Ingredients

• 4  tablespoons oatmeal (finely ground in the food processor)
• 4  tablespoons  grated  tasty cheese (sub cheddar)
• 2  tablespoons flour
• 1⁄4 teaspoon mustard powder
• 1⁄4 teaspoon salt
•  ground pepper
• 4  tablespoons  fat (lard but olive oil or butter will do)
• 2  teaspoons baking powder

Directions

1. Mix all ingredients together except the baking powder and frying fat.
2. Add enough cold water to mix into a stiff batter. If it looks like porridge, it’s too liquid and the frizzles will flatten out in the frying pan. (If this happens, just add a bit more oatmeal. ).
3. Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking.
4. Drop teaspoonfuls into the hot fat – they will bubble a bit like crumpets. Turn over and cook until golden on both sides.
5. Drain on paper towels and serve on their own, or spread with fish or meat paste.