Cauliflower, bacon and cheese fritters

AT A GLANCE

  • Serves 24 people

  • 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.

Topics:

CAULIFLOWER, CHEESE, CHEDDAR, BACON, FRITTERS, THYME, BACON, PAPRIKA, CAULIFLOWER

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

WINE SUGGESTION YEASTY DRY SPARKLING CHARDONNAY. , suggested by MAX ALLEN

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