Name: Cauliflower, bacon and cheese fritters
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 24
Ingredients: 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

Cauliflower, bacon and cheese fritters

A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.

Serves 24

Prep

35M

Cook

1H 10M

Total

1H 45M

Ingredients

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

Method

Main

1.Preheat oven to 200C. Toss cauliflower with oil and thyme, season to taste and roast, turning occasionally, until golden (35-45 minutes). Cool.

2.Fry bacon in a frying pan over medium heat until crisp (4-5 minutes). Drain on paper towels.

3.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.

4.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.