Gammon choux puff fritters




¯ 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

chopped gammon

¯ 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

mashed potatoes.

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.

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