Crispy shallot and basil fritters

Crispy shallot and basil fritters
Serves: 30 balls / 6 portions
  • 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
  1. For the relish, heat the olive oil in a heavy-based pan.
  2. Add the shallots and then the honey, combining well.
  3. Turn down the heat and allow to cook slowly and caramelize for approximately 15 mins.
  4. Once cooked, season well.
  5. 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.
  6. Add 50g of the flour, mix well and cook out for 1 min on a low heat.
  7. Add the milk slowly, then the goat’s cheese, mix well then leave to cool.
  8. Add the basil and season to taste.
  9. Roll the mixture into balls then roll in each in the remaining 50g flour, then into the egg and finally the breadcrumbs.
  10. Repeat the egg and then the breadcrumbs.
  11. To serve, deep fry at 180C for 3-4 mins until golden.
  12. Serve with a simple salad dressed with balsamic vinaigrette and the relish.


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