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Cheese and sage fritters

  • 4
Cheese and sage fritters


  • 75 grams butter
  • ¾ cup flour
  • 2 tablespoons chopped fresh sage, or use 1-2 teaspoons dried
  • 1½ cups milk
  • 200 grams cheese, gruyere, gouda or mild cheddar
  • 1 egg yolk
  • 200 grams prawns, optional
  • 1 egg
  • 2 tablespoons water
  • about ½ cup flour for crumbing
  • 1 cup breadcrumbs


  1. Heat the butter in a saucepan. Add the first measure of flour and sage and cook for 5 minutes stirring constantly. Gradually stir in the milk to form a very thick mixture. Cook for 5 minutes.
  2. Grate or finely chop the cheese and stir in with the egg yolk. Fold through the prawns, if using.
  3. Turn the mixture into a greased and lined 20cm x 25cm slab tin. Refrigerate for 2-3 hours, until firm. Turn out the mixture and cut into squares.
  4. Beat the egg and water together. Dust each cheese square with flour, then dip in egg wash and coat in breadcrumbs.
  5. Pan fry in oil for 3 minutes either side until golden and hot. Drain on absorbent paper. Serve hot with vegetables and salad.

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