CRISPY SHALLOT AND BASIL FRITTERS
Makes 30 balls or six portions A GREAT cheesy snack, appetiser or ideal as a vegetarian starter.
If goats’ cheese isn’t to your taste, substitute with a nice mature cheddar or Lancashire.
Ingredients: ●● 50g butter ●● Eight shallots finelychopped ●● Two cloves garlic ●● 50g plain flour ●● 100ml milk ●● 100ml goat’s cheese - crumbled ●● Eight leaves fresh basil - shredded
To Serve: Fresh basil Parmesan shavings Balsamic vinaigrette
Method: 1. In a small casserole pan, melt the butter and add the chopped shallots and garlic, cook on a low heat for three to four minutes until softened. 2. Add the flour, mix well then cook out for one minute on a low light. 3. Pour in the milk slowly, then add the goat’s cheese, mix well then leave to cool – add the basil then season to taste. 4. Roll the mixture into balls then roll in flour, then into the egg and finally the bread crumbs, repeat in the egg and again in the breadcrumbs. 5. When ready to serve deep fry in some hot oil 180C for three to four minutes until a light golden colour. 6. Serve on their own showered with fresh basil or if desired a few shavings of fresh Parmesan and balsamic vinegar.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter