Asparagus fritters with Stilton fondue
This is a simple sharing snack. You can use pretty much any cheese for the fondue – even a mix of whatever odds and ends you've got in the fridge. I love using gluten-free self-raising flour for fritters or coating things for frying – it keeps everything light and crispy, almost like tempura.
Overview
Prep time
15 mins
Cook time
15 mins
Serves
2 to 4 as a snack
Ingredients
300g asparagus, woody ends removed
100g gluten-free self-raising flour
vegetable oil, for deep-frying
For the fondue
60ml double cream
100g Stilton, broken into small pieces
Method
Step
Cut 300g asparagus into 3-4cm lengths and leave to one side. Put 100g gluten-free self-raising flour in a bowl with some seasoning. Slowly add in 125ml iced water to make a light coating batter (you may not need it all).
Step
Put 60ml double cream in a saucepan and gently bring to the boil, then immediately remove from the heat.
Step
Whisk in 100g Stilton, broken into small pieces, until it has melted then transfer to a fondue set or burner with a tea light underneath it. If you don't have either you can keep the fondue sauce warm in the pan with a lid and transfer it to a dipping pot when the asparagus is cooked.
Step
Fry the asparagus in a couple of batches, moving them around with a slotted spoon for 1-2 minutes until golden. Remove from the oil, drain on some kitchen paper and season with sea salt flakes.
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