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Cheese Frizzles

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“Taken from NZ weekly site and attributed to Wendyl Nissen's Pantry. These call for 'tasty' cheese; a great sub would be cheddar. I love how the directions are written, BUT servings and yield are a guess, as I've not tried this recipe. Perfect with drinks, I think these sound amazing!”
READY IN:
15mins
SERVES:
4
YIELD:
20 frizzles
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together except the baking powder and frying fat.
  2. Add enough cold water to mix into a stiff batter. If it looks like porridge, it’s too liquid and the frizzles will flatten out in the frying pan. (If this happens, just add a bit more oatmeal. ).
  3. Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking.
  4. Drop teaspoonfuls into the hot fat – they will bubble a bit like crumpets. Turn over and cook until golden on both sides.
  5. Drain on paper towels and serve on their own, or spread with fish or meat paste.

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