'Half cup of water'
'One quarter cup of milk'
'One third cup of butter or margarine'
'Three quarters cup of all-purpose flour'
'Salt to taste'
'Three eggs'
'One cup of cheddar or mozzarella cheese, grated (110g) in fine grater'
'One small onion, finely chopped'
'Half teaspoon of oregano'
'One tablespoon of chopped parsley'
'One half teaspoon of mustard powder'
'One egg, lightly beaten'
'Half cup of water'
'One quarter cup of milk'
'One third cup of butter or margarine'
'Three quarters cup of all-purpose flour'
'Salt to taste'
'Three eggs'
'One cup of cheddar or mozzarella cheese, grated (110g) in fine grater'
'One small onion, finely chopped'
'Half teaspoon of oregano'
'One tablespoon of chopped parsley'
'One half teaspoon of mustard powder'
'One egg, lightly beaten'
Grease a large baking dish
Set aside
The oven should be preheated to hot (200°C)
In a medium saucepan, bring the water, milk, and butter or margarine to a boil
Remove from heat
Add the flour and salt all at once; stir vigorously over low heat for 1 minute or until the mixture is smooth and comes away from the sides of the pan
Retire from heat; add eggs one at a time, beating well after each addition
Add remaining ingredients (except the lightly beaten egg) and beat again
In the prepared baking dish, place the fritters (one tablespoonful per fritter)
In a separate bowl, mix the lightly beaten egg with a pinch of salt
Baste over the mounds
Bake for 30 minutes or until puffed and golden; serve warm or cold
Yield: 48 units
This can be stored in a closed container at room temperature for up to 3 days.
