Bulgarian fetta fritters

Bulgarian fetta fritters

William Meppem

These golden choux buns are bound to become a firm favourite. With their crunchy exterior and soft, melting centre they are good on their own, as an entrée with a small tabbouleh salad or as an accompaniment to barbecued meats. For a change, try drizzling them with maple syrup as you serve them.


Quantity Ingredient
1 medium leek, sliced
1 garlic clove, sliced
1 tablespoon butter
250ml milk
250ml water
125g butter
250g plain flour
6 whole eggs
150g fetta
freshly ground nutmeg
salt and pepper
1 litre vegetable oil, for deep frying


  1. Sauté the leek and garlic in the butter for 5 minutes or until soft, then purée.
  2. Place the milk, water and butter in a saucepan and slowly bring them to the boil so that the butter completely dissolves. As the liquid boils up, quickly add the flour, all at once, and mix well with a wooden spoon to incorporate it into the liquid. Continue cooking over a low heat for about 5 minutes until mixture is glossy and comes away from the sides of the pan in a smooth ball.
  3. Transfer the choux pastry to an electric mixer and beat for a few minutes on medium. Add the leek purée and then the eggs, one by one. When all is well mixed, quickly mix in the crumbled fetta and season with nutmeg, pepper and a little salt.
  4. Refrigerate the mixture for 2 hours before deep-frying in small balls, shaped with soup spoons if you like.
  5. Cook at 180°C for a couple of minutes, until the balls are golden-brown and starting to split.
Middle East
Middle Eastern
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