Feta fritters in the garden

So it turns out I'm a bit obsessed by deep frying (have I already mentioned that?). Today, feta and herb fritters - the feta basically dehydrates inside to leave an almost hollow, salty, tangy, herby ball of light, crispy deliciousness. Try it, I urge you, and dream of Greece, where the sun shines all summer and cooks are not afraid of oil.

200g block of feta
2 handfuls of finely chopped, mixed herbs such as parsley, rocket, thyme, chives
oil for frying (I re-use a mixture of olive and sunflower)

For the batter:
100g plain flour
1 egg
fizzy water or beer

Whisk the egg into the flour and slowly add the water, whisking all the time until you have a double cream consistency. Break up the feta and mix together with the herbs. Mould into small rounds, a bit smaller than a ping pong ball.

Half fill a saucepan with your oil and heat until a drop of the batter fizzes and quickly turns golden. Turn the feta in the batter and drop in batches into the oil. Cook for a couple of minutes, carefully turning from time to time, then fish out and drain off the oil on kitchen roll. Eat quickly, with a glass of cold rose.