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West Bothnia Cheese Fritters

West Bothnia Cheese Fritters
These golden, crispy-on-the-outside, tender-on-the-inside fritters are packed with sharp aged cheddar and require no fancy techniques—just real, satisfying flavor. Perfect for a weekend breakfast or as a savory bite with a salad. They bake up fast, disappear faster, and bring that warm, homemade comfort with minimal effort. Make the dough the night before, and they’re ready to go before your coffee cools.
Ingredients
  • 900 g 7 1/4 cups all-purpose flour
  • 210 g 1 3/4 cups grated aged cheddar cheese
  • 7 g 1/4 packet active dry yeast
  • 900 ml 3 3/4 cups cold water
  • 120 ml 1/2 cup oil
  • 5 g 1 teaspoon salt
  • Additional grated aged cheddar or cheese slices for topping (optional)
Instructions

1. Dissolve the yeast in cold water in a large mixing bowl.

2. Add the oil and grated cheese, then gradually mix in most of the flour until a rough dough comes together.

3. Knead by hand for 5 to 7 minutes until smooth and shiny. Add the salt and knead for 1 more minute.

4. Divide the dough into small equal portions and roll each into a tight ball.

5. Place the balls on a parchment-lined baking sheet, cover loosely with a clean kitchen towel, and refrigerate overnight.

6. The next day, preheat oven to 220°C 425°F.

7. Remove tray from refrigerator and, if desired, top each ball with extra grated cheese or a small slice of cheddar.

8. Bake on the middle rack for 10 to 12 minutes, or until deeply golden and crisp. Serve warm.

Tools
  • mixing bowl
  • measuring cups
  • measuring spoons
  • wooden spoon
  • baking sheet
  • parchment paper
  • clean towel
  • oven

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