5 ingredient cheese fritters
These simple cheese fritters are made with just 5 ingredients! Easy to make, and perfect for an elegant brunch.
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Cheese fritters – two of my favourite words on the planet (as well as perhaps ‘discombobulate’, but that’s for a totally different reason). I do love a good fritter, but rather than making these cheese fritters too fussy, I kept them really simple, with just some fresh chives and mature cheddar cheese. Great for a special brunch!
What is a fritter?
I hope you’re all familiar with fritters, but just in case you’ve been sadly deprived – a fritter is a bit like a little pancake.
The word fritter is derived from the word ‘fry’, so as you might expect, fritters are fried in a pan (I shallow fried these cheese fritters, but some fritters are more like deep-fried balls of batter).
Generally, fritters differ from pancakes in that they have all sorts of yummy additional ingredients inside, instead of just the plain batter – see my spicy bean and halloumi fritters, kohlrabi fritters, broccoli and feta fritters, corn and avocado fritters… they’re essentially a delicious combination of ingredients, held together in a simple pancake batter.
5 ingredient recipe
Rather than making things too complicated, I kept these cheese fritters super simple – in fact they only need 5 ingredients!
- self-raising flour (or plain flour, if you don’t mind a slightly denser fritter)
- sour cream (I imagine milk would work fine too)
- cheddar cheese
- fresh chives
(plus a bit of salt and pepper!)
They’re quick and easy to make, and before you know it, you’ll be digging in to a plateful of beautiful little fried pancakes that are full of that cheesy, oniony flavour.
Arrange them artfully like I did, stack them in a little pile, or just nibble them straight out of the frying pan.
Simple pancake batter
The recipe for these cheese fritters starts with beaten eggs. I didn’t want the fritters to be too dense, so beating a bit of air into the eggs is a good way to lighten them up a bit. Then you just add self-raising flour and sour cream to complete the pancake batter.
You want it to be a ‘dollop-able’ consistency. I know you know what I mean.
Once you’ve got your basic batter, it’s time to add your extras – in this case, just chopped chives and some grated cheddar cheese.
Black Bomber extra mature cheddar
When you’re making a simple recipe without heaps of ingredients, it’s always important to choose great quality ingredients to get as much flavour into your food as possible.
So for this recipe, I used the Black Bomber extra mature cheddar from Snowdonia Cheese Company. It’s a suuuper duuuper strong cheddar – truly a flavour explosion (hence the name!). Just a small lump of this strong cheese is enough to give plenty of flavour to your whole batch of cheese fritters.
All of the cheeses from Snowdonia Cheese Company come in these adorable wax-coated truckles (each cheese has its own bold colour!). It’s super satisfying to peel off the wax coating (it comes off easily), and then you can use the cheese inside however you like.
Snowdonia Cheese Company cheeses
As well as the Black Bomber, Snowdonia Cheese Company make a wide variety of other amazing cheeses, in all sorts of really inventive flavours. Some are delicious, but still quite straightforward (cheese with chilli, cheese with garlic, etc.), but others are really unusual:
- mature cheddar with rum marinated figs and honey
- mature cheddar with whisky
- mature cheddar with pickled onion
- cheddar with crystallised ginger
(and lots more!)
Don’t those all sound amazing?! I love their originality.
Just add the grated cheese to your batter mixture, and your fritters are ready to cook.
As I said, ‘fritter’ means ‘fried’, so get some oil in your pan, and add a dollop of the batter. I prefer to make my fritters on the small side, so I made about 10 fritters from this recipe. Cook them for a few minutes each side, until nicely browned.
How should I serve these cheese fritters?
If you can manage to resist eating every single cheese fritter straight from the pan, it’s worth plating them up nicely, as they can make quite a nice and elegant little brunch dish.
I served mine with an extra dollop of sour cream, some chopped chives, and a spoonful of spicy tomato chutney (also from Snowdonia Cheese Company!).
The one I used is actually a tomato and vodka flavour chutney, which sounds a bit odd at first hearing – but considering tomato and vodka go perfectly together in a Bloody Mary, and in vodka pasta sauce, why not in chutney?
It’s actually a really tasty tomato chutney, and works beautifully on top of these cheese fritters with that extra sour cream.
A few cherry tomatoes completed the plate (and some sliced avocado would be a great brunchy addition too!).
5 ingredient cheese fritters
- 3 eggs
- 125 g (~ 2/3 cup) self-raising flour
- 2 tbsp sour cream
- Small bunch fresh chives, chopped
- 100 g mature cheddar cheese, grated (~ 1 cup when grated)
- Black pepper
- 2 tbsp olive oil
- To serve: tomato chutney (optional)
- Whisk the eggs for a minute or two, until slightly frothy. Add the flour and sour cream, and gently fold together. The mixture should be a ‘dollop-able’ consistency – you can add a little more flour if too runny, or a little more sour cream or a dash of milk if it’s too thick.
- Add the chopped chives, grated cheese and a good pinch of salt and pepper, and mix again.
- Heat a dash of oil in a frying pan over a medium heat, and add a spoonful of the batter. I prefer slightly smaller fritters, so I used around a tablespoon of the mixture each time. Cook for a few minutes each side, until golden brown. Set aside while you repeat with the remaining mixture (you can cook a few fritters at a time, just don’t crowd the pan). You may need to add a little more oil to the pan occasionally.
- Best eaten immediately, topped with more sour cream, chopped chives, and tomato chutney.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 small fritter (you’ll want a few per person).