Cauliflower and Le Gruyère AOP fritters with bacon


First published in 2018
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Cauliflower and Le Gruyère AOP Gruyère fritters with bacon

To serve

Preheat the oven to 200°C/gas mark 6
Place the cauliflower on a large baking tray, drizzle with olive oil, and add the thyme. Season with salt and pepper and stir to combine. Roast for 20–30 minutes, stirring occasionally until the cauliflower is golden
Meanwhile, put the milk and butter in a saucepan over a low heat. Bring to a gentle simmer and when the butter has melted, add the flour. Whisk for 1–2 minutes until the mixtures pulls away from the sides of the pan. Remove from the heat
Cool for 5 minutes then add the eggs, a little at a time, beating well between each addition until combined. Transfer to a large mixing bowl, cover with cling film and leave to cool completely
Heat a small frying pan over a medium heat, add a little oil and fry the bacon until crisp. Set aside to drain on kitchen paper
Add the cauliflower, bacon, chives, Gruyère and paprika to the mixture in the bowl and stir gently to combine. Season with salt and pepper
Pour the oil into a deep-fryer or deep saucepan and heat to 180°C
Take a heaped tablespoon of the mixture and roll it in your hands to form a ball. Place on a plate and repeat with the rest of the mixture
When the oil is hot, fry the fritters a few at a time in batches, for about 4–5 minutes or until golden and cooked through. Drain on paper towels and add to a bowl
Serve immediately sprinkled with extra Gruyère, a little paprika, sea salt flakes and lemon wedges
First published in 2018
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