Crispy shallot and basil fritters recipe
Andrew Nutter shares these delicious fritters with us. They are filled with goats cheese, shallots and basil and are great when served with a simple salad dressed with balsamic vinaigrette and a spoonful of relish. A good tip is to have one 'wet' hand for dipping the balls in the egg, and one 'dry' and for rolling the balls in the breadcrumbs. This way your fingers won't end up too covered in crumbs.
Ingredients
- 1 tbsp Olive oil
- 10 Shallots, peeled and finely slived
- 2 tsp Runny honey
- 1 pinch Salt & Pepper
- 1 tbsp Olive oil
- 10 Shallots, peeled and finely slived
- 2 tsp Runny honey
- 1 pinch Salt & Pepper
- 1 tbsp Olive oil
- 10 Shallots, peeled and finely slived
- 2 tsp Runny honey
- 1 pinch Salt & Pepper
- 50 g Butter
- 8 Shallots, chopped finely
- 2 Cloves garlic, crushed
- 100 g Plain flour
- 100 ml Milk
- 100 g Goats' cheese, crumbled
- 8 Leaves fresh basil, shredded
- 2 Eggs, beaten
- 50 g White breadcrumbs
- 1 Vegetable oil
- 1.8 oz Butter
- 8 Shallots, chopped finely
- 2 Cloves garlic, crushed
- 3.5 oz Plain flour
- 3.5 fl oz Milk
- 3.5 oz Goats' cheese, crumbled
- 8 Leaves fresh basil, shredded
- 2 Eggs, beaten
- 1.8 oz White breadcrumbs
- 1 Vegetable oil
- 1.8 oz Butter
- 8 Shallots, chopped finely
- 2 Cloves garlic, crushed
- 3.5 oz Plain flour
- 0.4 cup Milk
- 3.5 oz Goats' cheese, crumbled
- 8 Leaves fresh basil, shredded
- 2 Eggs, beaten
- 1.8 oz White breadcrumbs
- 1 Vegetable oil
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Start by making the relish. In a heavy based pan heat the olive oil. Add the sliced shallots and then the honey, combining well. Turn down the heat and allow to cook slowly and caramelize for approximately 15 minutes while you make the rest of the dish. Once cooked, season well.
- In a small casserole pan, melt the butter and add the chopped shallots and garlic, cook on a low heat for 3 - 4 minutes until softened.
- Add 50g of the flour, mix well then cook out for 1 minute on a low heat.
- Pour in the milk slowly, then add the goats' cheese, mix well and leave to cool. Add the basil and season to taste.
- Roll the mixture into balls then roll in the last 50g of flour, then into the egg and finally the breadcrumbs, repeat in the egg and again in the breadcrumbs.
- When ready to serve deep fry in some hot oil at 180°C for 3 - 4 minutes until they are a light golden colour.
- Serve with a simple salad dressed with balsamic vinaigrette and a spoonful of relish.
Andrew Nutter's goats cheese fritters
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