Smartard

Smartard (Sweet cottage cheese fritters) – From A Noble Boke off Cookry ffor a Prynce Houssolde Holkham (MSS 674 1480)

‘To mak smartard tak wetted cruddes er they bee pressed and put them in a clothe and grinde them well to pured flour and temper hem with eggs and cowe creme and mak ther of a good batere that it be rynynge then tak whit grece in a pan and let it be hete and tak out the batter with a saucer and let it ryn into the grece and draw your hand bakward that it may ryn abrod then fry it welle and whit and somwhat craking and serue it furthe in dishes with sugur ther on.’

Modern recipe

Ingredients: 4 eggs; 230 ml oil for frying; 50 g cottage cheese; 4 tsp double cream; brown sugar to taste.

Method: Pass the cottage cheese through a sieve into a bowl to produce a smooth paste. Add eggs and cream to the bowl, and whisk together until smooth. Heat oil in a frying pan and fry the mixture a small amount at a time, spreading it out as it is poured into the pan. Allow the fritters to cook until they start to brown around the edges, then carefully remove from the oil and drain on paper towels. Arrange on a serving dish and sprinkle with brown sugar.