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.