‘Cheesley Weesley’ Recipe

This is great, quick taste-bud pleaser to keep hungry types going ‘til the next main meal. Serves two plus.


  • Deep pan for frying.
  • Tin lined with kitchen paper.


  1. At least 75 gms strong cheddar or similar, grated.
  2. A thick batter made with 1 egg, 125 gms self-raising flour and 15 mls milk (ish) with salt and pepper and a tspn of Dijon mustard.
  3. Groundnut, olive, sunflower or corn oil.
  4. Parmesan cheese, grated.
  5. Pickle and or tomato ketchup.


Mix the cheese into the batter and add more milk or flour if necessary to produce a good thick dropping batter. Heat the oil ‘til it fries a drop of batter light golden brown. Never let it get so hot it smokes—it’s bad for you and tastes foul. Carefully drop desert-spoon dollops of the mixture into the oil and fry till deliciously crisp but cooked inside. Cook in batches. You will have to turn the cheesely weeselies’ over to get an even cook. You will also have to taste for cooked-ness. Keep them warm on kitchen paper until all the mixture is used up, and then sprinkle with Parmesan cheese and serve with pickle or ketchup or whatever you fancy. Yum!!!

Note of warning: Avoid eating too many of these just before a main meal!

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