Rich Cheese Fritters

With the newsletter moving to a two monthly issue my Official Taster has complained that he is wasting away with hunger. So I was sent into the kitchen, not to emerge until I found two new recipes to try. So I have concentrated on traditional food for May Day and Whitsun. As I have stated before, I mean “Whitsun”. Not “spring bank holiday”. What was wrong with “Whitsun”?

Back in medieval time, it was only the lords of the manor that had regular access to butter and cheese. The peasants and serfs only had the right to have milk for a week after the spring equinox. So it was during that time they made butter and cheese, salted to preserve it. So, no wonder May Day seems to be mostly associated with food made from cheese and milk. This recipe was especially popular around the eighteenth century.

Ingredients - makes 16 fritters

20z (50g) plain flour Pinch ground mace (optional)
7 fluid ounces (200ml) double cream ½ teaspoon freshly grated nutmeg
4 large eggs ½ teaspoon salt
50g butter 1 teaspoon freshly ground black pepper
4oz (115g) mature cheddar cheese, grated Oil for frying


  1. Whisk the flour into the cream in a saucepan. Bring the paste to the boil, whisking all the time, then removed from the heat and cool slightly.
  2. Whisk the eggs until frothy and beat into the cooled cream mixture.
  3. Stir in the remaining ingredients and beat until well mixed.
  4. Heat the oil in a frying pan. Drop tablespoons of the batter into the hot oil and cook for about 1 minute each side until golden and puffy. Drain on paper towels and serve hot.
  5. Since making a batch of these the Official Taster has requested more as he “wasn’t quite sure” about them. That must have been why the first batch were snaffled down at speed.
  6. We both agreed these would be a great addition to a traditional English breakfast which would also be quite appropriate for May Day.


Mature cheddar cheese
Rich Cheese Fritters