Slice off the broccoli stem and trim off the woody end. Slice off the florets and roughly chop. Cut the stem and stalks into small pieces and cook in a saucepan of lightly salted boiling water for 5 minutes. Add the florets and leek and cook for a further 4–5 minutes until soft. Drain well, reserving the cooking water. Cool for 10 minutes then finely chop the vegetables and set aside.
Heat the butter with 125ml (4½fl oz) cooking water, bring to the boil, remove from the heat and add the flour all at once. Using a wooden spoon, beat well until the paste is glossy, smooth and leaves the sides of the pan. Cool for 10 minutes then gradually beat in the eggs. Stir in the cheese and vegetables and season to taste. Leave to cool then cover and chill until required.
In a deep frying pan, heat the oil to 180°C (350°F). Use 2 dessertspoons to form flattish scoops of batter and gently drop into the oil, five or six scoops at a time. Cook for 4–5 minutes, turning once, until crisp and golden.
Drain on kitchen paper and keep warm while you cook the remaining batter, to make about 16 fritters. Serve warm with sweet chutney and crisp salad.
Keep the rest of the vegetable cooking water to use in a soup or gravy. Leave to cool, then cover and chill or freeze. Oil for deep frying can be reused. Leave to cool completely then return to the bottle via a funnel, straining out any cooking debris. You should be able to use the oil twice more. If oil has been used for strongly flavoured foods such as fish, it is best kept for cooking similar foods. To freeze: cool completely, then pack and freeze for up to 3 months. Defrost in the fridge for about 4 hours. Reheat on a baking tray in a preheated oven at 200°C/180°fan/Gas 6 for about 15 minutes until piping hot.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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