for 40 pieces

Mixture

2	fresh eggs, beaten
2	garlic cloves, squeezed
½ tbsp	hot chilli sauce (e.g. Sriracha)
80 g	white flour
½ tsp	salt
a little	pepper
150 g	fondue cheese mix
350 g	squash (e.g. butternut, coarsely grated)
1	onion, cut into thin slices
2 sprig	thyme, leaves torn off

To deep-fry

oil, for deep-frying

How it's done

Mixture

Place the eggs in a bowl with the garlic, chilli sauce and flour, mix well, season. Mix in the cheese, squash, onion and thyme.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 180°C. Add 1 tbsp of mixture per fritter, deep-fry for approx. 4 mins. until light brown. Remove the fritters with a slotted spoon, keep warm on paper towels.

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