Courtesy of Delia Smith online.
http://www.deliaonline.com/recipes/...de,1413,RC.html
You can use your favourite cheeses if you want, so long as they add up to 12 oz altogether.

Serves 4

4 oz (110 g) Feta, finely grated ( I think she means crumbled)
4 oz (110 g) Gruyère, finely grated
4 oz (110 g) mature/sharp Cheddar, finely grated
3 heaped tablespoons chopped mixed herbs (basil, thyme, oregano and parsley, for example)
2 oz (50 g) plain flour, plus 1 slightly rounded dessertspoon seasoned flour (I'd use soy flour or soy protein isolate here)
2 good pinches cayenne pepper
2 large eggs
2 tablespoons milk (use cream)
3 tablespoons olive oil

salt and freshly milled black pepper

Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it. Now gradually whisk in the eggs, incorporating any bits of flour from the edge of the bowl as you do so. Next whisk in the milk until you have a smooth batter, then gently stir in the grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about an hour, as this allows all the flavours to develop.

When you're ready to cook the fritters, take 1 tablespoon of the mixture at a time and make 12 rounds, flatten them gently to about 21/2 inches (6 cm) in diameter, then lightly dust each one with the seasoned flour. Next, heat the oil over a highish heat in the frying pan and, when it's shimmering hot, cook half the fritters over a medium heat for 45-60 seconds each side, or until golden brown and crispy. Then carefully lift them out of the pan to drain on crumpled silicone paper (baking parchment). Keep the first batch warm while you cook the second