Crispy shallot and basil fritters
Serves: 30 balls / 6 portions
Ingredients
- For the honey shallot relish
- 1 tbsp olive oil
- 10 shallots, peeled and
- finely sliced
- 2 tsp runny honey
- salt and pepper
- For the fritters
- 50g butter
- 8 shallots, chopped finely
- 2 cloves garlic, crushed
- 100g plain flour
- 100ml milk
- 100ml goats’ cheese, crumbled
- 8 leaves fresh basil, shredded
- 2 eggs, beaten
- 50g white breadcrumbs
- vegetable oil
Method
- For the relish, heat the olive oil in a heavy-based pan.
- Add the shallots and then the honey, combining well.
- Turn down the heat and allow to cook slowly and caramelize for approximately 15 mins.
- 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 mins until softened.
- Add 50g of the flour, mix well and cook out for 1 min on a low heat.
- Add the milk slowly, then the goat’s cheese, mix well then leave to cool.
- Add the basil and season to taste.
- Roll the mixture into balls then roll in each in the remaining 50g flour, then into the egg and finally the breadcrumbs.
- Repeat the egg and then the breadcrumbs.
- To serve, deep fry at 180C for 3-4 mins until golden.
- Serve with a simple salad dressed with balsamic vinaigrette and the relish.
