4-Cheese fritters with green and red tomato jam
I haven’t made cheese fritters in a while. After trying them at a cooking class party a few years ago I made them a few times but then moved on to other things. Last night I needed a few appies for a group of 6 who was coming over for a glass of wine before dinner at a local winery. I was browsing my blog, found these long lost fritters and felt up to the task. They are easy to make but you need to fry them a few at a time in a little oil which takes a little time to get through.
Previously I served them with chilli jam but today I thought green and red tomato jams would be nice. You don’t necessarily need to make the jam yourself, there are good store bought jars of savoury jams that you can buy. I like to mix home made and store bought when I entertain, so the experience does not become burdensome. I will post a couple of recipes for the jams in upcoming posts. If you don’t have the jams try a yogurt based dip, flavoured with lemon juice and zest and a sprinkling of fresh herbs.
1 cup feta cheese, crumbled
1/2 cup pecorino, grated
1/2 cup goat cheese, crumbled
1 cup cheddar, grated
2 tablespoons chopped herbs (thyme, oregano, chives, parsley etc.)
1/3 cup flour
1 teaspoon salt
A pinch cayenne
3 tablespoons olive oil
Flour for dredging
Oil for frying
Combine the cheeses in a bowl, add the herbs and mix.
Combine flour, salt and cayenne in a bowl, add eggs and mix well.
Add olive oil and mix.
Add the cheese mixture to the flour, mix only until combined. Let rest for 30 minutes.
Heat a skillet with a little bit of oil.
Scoop the mixture with a small (1 tablespoon size) ice cream scoop, drop onto the plate with flour to coat and press into small patties.
When the oil is hot cook the fritters until lightly golden on each side. Do not over cook.
Remove and drain on paper towels.
Serve warm with green tomato chutney, red tomato chutney, savoury red pepper jam or similar sauces.