250 – 300g broccoli
150g mature cheddar cheese, grated
150g smoked bacon, cubed
375ml self-raising flour
5ml salt
250ml milk
1 egg, beaten with a fork
vegetable oil for frying
Cut the broccoli into small florets, place them in a colander over a saucepan of simmering water and steam them, with a lid on until cooked.
Dry the broccoli as much as you can, place in a bowl and season with salt and black pepper. Set aside.
Cook the bacon until done and chop into small pieces. Set aside.
Add the flour and salt to a mixing bowl.
Add the milk and eggs to a jug and whisk together.
Gradually add the milk mixture to the flour in between whisking. Keep going until you have a smooth batter.
Add the broccoli, bacon and cheese to the batter and stir through.
Pour enough oil into a saucepan to come 5cm high and heat it up.
Dip two tablespoons in the oil, scoop up some of the broccoli batter and slip into the oil.
Fry for 3 minutes, flip over and fry another 2 minutes or until golden.
Serve the fritters warm.
My Whisk and I 