Parmesan Cheese Fritters
Serves : 4
Ingredients:
100g / 4oz Fresh Parmesan Cheese in
one piece
3½ cups / 400g / 14oz Plain (All-Purpose) Flour
Pinch of Baking Powder
Salt
¾ cup / 175g / 6oz Butter or Solid
Margarine (Vegetable Shortening), slightly softened, diced
Vegetable Oil or Solid
Margarine (Vegetable Shortening) for frying
Parsley
Instructions:
- Cut
the parmesan
into thin slivers, or grate coarsely.
- Pour
the flour, baking powder
and 1 tbsp salt
on to a board. Make a well in the centre and add ½ cup + 1tbsp / 75g / 3oz
butter or
margarine (shortening). Rub well into the flour and add
enough lukewarm water to form into a dough.
- Knead
for 10 minutes and then roll out to a thin rectangular sheet.
- Arrange
little heaps of cheese
at intervals in a row 2 inches / 5cm from edge of pastry.
- Dot
piles of cheese
with remaining 2 tbsp / 25g / 1oz butter or
margarine (shortening).
- Fold
pastry over cheese
and press down well with your fingers.
- With
pastry cutter or a knife, cut off filled strip and cut around each mound
of cheese,
making sure the edges are well sealed into squares or oblongs.
- Fry
filled pastries in plenty of hot oil or margarine
(shortening). Remove when golden brown and puffed up and drain on paper
towels.
- Arrange
on a serving dish, garnish with parsley and serve
very hot.
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