Edam Cheese Fritters
photo by Karen Elizabeth
- Ready In:
- 600 ml milk
- 1 small onion
- 2 whole cloves
- 1 bay leaf
- 125 g semolina
- 100 g edam cheese, grated
- 1⁄2 - 1 teaspoon dry mustard
- 1 egg
- dry breadcrumbs
- Bring the milk to almost boiling point with onion, bay leaf and cloves.
- Cover and allow to cool.
- Remove Onion, bay leaf and cloves.
- Bring back to boiling point.
- Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
- Remove from heat and stir in cheese and mustard.
- Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
- Allow to cool.
- Cut into squares. I find that it makes 12 squares.
- Dip into beaten egg and then roll in breadcrumbs.
- Fry gently in a good quality oil. I prefer Virgin Olive Oil.
- Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
- NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Questions & Replies
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Wow, I was very impressed with these! I hadn't tried anything like this before, but it was much simpler than anticipated. I wasn't sure how much to let the milk cool, but left it until it was warm, maybe half an hour or so, before re-boiling it. The semolina comes together very fast, it actually took me a bit by surprise and I had to beat it like crazy to get it to be smooth, I probably still had few lumpy bits in there in the end, the semolina should be added gradually while constantly stirring! I then left it to cool for at least an hour, I think you could leave it even longer, mine was quite firm but still a bit soft when I did the egg and breadcrumbs. I did use, in the end, two eggs,and quite a bit of crumbs, I just kept adding as I felt necessary. These then fried up like a dream and were mmmmmmm, so good! We loved them! Full of flavour, cheesy with a slight tang, you might like to add a little cayenne with the breadcrumbs if you like a bite, although I didn't. Thanks, Kiwi Kathy, for a very enjoyable recipe!
These are delicious and I can't believe I missed reviewing this after making these a few weeks ago. I've often wondered how to cook with semolina and am glad my 1st time using it was a success. I just love the crunch of the breadcrumbs and the soft texture of the tasty cheese in it. Thanks! Will be making this again.
RECIPE SUBMITTED BY
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.