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
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 caramelise 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.
Our thanks to
for providing this recipe.