Cheese and Herb Fritters with Sweet Pepper Marmalade

Serves 4

Vegetarian

This recipe is from Delia's Complete How to Cook.

If you want to serve a meal without meat or fish, this is just the thing.

It's also a great recipe for using up odd bits of cheese, which can be varied as long as the total amount ends up being about 12 oz (350 g) for four people or 6 oz (175 g) for two. The Sweet Pepper Marmalade is an amazingly good accompaniment and keeps well, so can be made in advance.

The Delia Online Cookery School: Watch how to prepare garlic in our video on this page.

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Can I freeze cheese fritters?

Asked by: Delta

Re: CHEESE AND HERB FRITTERS WITH SWEET PEPPER MARMALADE Hi Lindsay - can I make the fritters and freeze them? What is the best method to do so? And do I defrost before cooking or cook from frozen - if from frozen what temperature - many thanks as always Jane

Answered by Lindsey: Hello, No, we have not found that this recipe freezes well. Kind regards Lindsey

Making Cheese Fritters ahead!

Asked by: Yllas

Hi Lindsey. Re cheese and herb fritters with sweet pepper marmalade, i've made this before and love it but this time i don't want to stand and cook them whilst my guests are here. How do you suggest cooking in advance and reheating them please. Possibly cook day before and reheat in the oven? Thanks.

Answered by Lindsey: Hello, Possibly! We haven’t tried, cooking them the day before. It may work beautifully, but given the same dilemma I would either do a trial run ahead of the lunch/dinner party or if that’s not possible, make them the day before (but not cook them), cover and chill them. Then on the day, fry them an hour or so before the guests arrive and put them onto a lined baking tray and keep them at room temperature. Then heat them, uncovered, in hot oven for about 5 minutes before serving. Kind regards Lindsey

Method

Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it.

Now gradually whisk in the eggs, incorporating any bits of flour from the edge of the bowl as you do so. Next whisk in the milk until you have a smooth batter, then gently stir in the grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about an hour, as this allows all the flavours to develop.

While that's happening you can make the sweet pepper marmalade. First heat the oil in a saucepan over a medium heat and, when it's hot, add the onion and peppers. Cook them, tossing them around from time to time, until golden and tinged brown – about 10 minutes – then add the garlic and cook for another minute.

Now add the sugar, cider vinegar and cider, stir and bring everything back up to simmering point. Then season with salt and freshly milled black pepper, turn the heat down to its lowest setting and simmer gently, uncovered, for 1¼ hours, or until the liquid has almost evaporated and you have a thick, marmalade consistency.

When you're ready to cook the fritters, take 1 tablespoon of the mixture at a time and make 12 rounds, flatten them gently to about 2½ inches (6 cm) in diameter, then lightly dust each one with the seasoned flour. Next, heat the oil over a highish heat in the frying pan and, when it's shimmering hot, cook half the fritters over a medium heat for 45-60 seconds each side, or until golden brown and crispy. Then carefully lift them out of the pan to drain on crumpled silicone paper (baking parchment).

Keep the first batch warm while you cook the second, then serve with the sweet pepper marmalade. A green salad would make a good accompaniment.