¯ 250ml (1 cup) water
¯ 120g unsalted butter, cut into pieces
¯ 3ml (½ teaspoon) salt
¯ 120g (1 cup) cake wheat flour
¯ 4 large eggs, lightly beaten
¯ 365ml (1 ½ cup) shredded or
¯ Sunflower oil to deep fry
In a medium-sized saucepan, combine water,
butter and salt, bring to a boil. Once all the
butter has melted, remove pan from heat
and add flour all at once. Stir vigorously
until mixture comes together and resembles
Return saucepan to medium-low heat and
stir for 3 to 5 minutes to dry out the dough.
The dough is ready when it glistens and is
thick enough to hold a spoon upright.
Transfer dough to a bowl. Beat with electric
or rotary beater for one minute until it stops
steaming and is just warm to the touch.
Add eggs one at a time. Wait for each
addition to be absorbed and for the dough to
smooth out before adding the next.
Scrape down the sides of the bowl between
additions. The dough should come together
in a very smooth, creamy batter. Add gammon
and beat to mix.
Scoop rounded tablespoons of dough into
a pot of heated oil and deep fry till fritters
are cooked through and golden. Serve
immediately with your favourite dip.