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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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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 of baby spinach
- 100ml/3½fl oz double cream
- 200g/7oz roquefort
Method
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Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
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Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
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For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
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Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan.