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Cauliflower, bacon and cheese fritters

You'll need

400 gm cauliflower, cut into small florets 2 tbsp olive oil 1 tbsp thyme 3 rashers streaky bacon, rind removed, finely chopped 200 ml milk 60 gm butter, diced 90 gm plain flour 2 eggs, lightly beaten 120 gm vintage cheddar, coarsely grated, plus extra, finely grated, to serve 2 tbsp chives, finely chopped 1 tsp smoked paprika, plus extra to serve Vegetable oil, for deep-frying Finely grated rind of 1 lemon, plus lemon wedges to serve


  • 01
  • Preheat oven to 200C. Toss cauliflower with oil and thyme, season to taste and roast, turning occasionally, until golden (35-45 minutes). Cool.
  • 02
  • Fry bacon in a frying pan over medium heat until crisp (4-5 minutes). Drain on paper towels.
  • 03
  • Combine milk, butter and a pinch of salt in a saucepan over low heat and bring to a simmer. Whisk in flour and stir until mixture pulls away from the sides of the pan (1-2 minutes). Cool for 5 minutes, then add eggs one at a time, beating well to combine between additions. Cover directly with plastic wrap and cool completely, then stir in cauliflower, bacon, cheese, chives and paprika.
  • 04
  • Heat vegetable oil in a deep-fryer or deep saucepan to 170C, then deep-fry heaped tablespoonfuls of mixture, turning occasionally, until golden and cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels, then transfer to a serving platter. Scatter with extra cheese, lemon rind, paprika and sea salt and serve with lemon wedges.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Drink Suggestion

Wine suggestion Yeasty dry sparkling chardonnay.

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