Fritters with Haskal Berry Sauce
Once autumn descends on our little town it puts me in the mood to fry things and one of the easiest things in this category is fritters. But there is a story to go with the recipe.
Our local co-op One Big Table issued a challenge to submit recipes using two or more ingredients from the store.
OBT is unique co-op dedicated to offering local produce and artisanal products from the Okanagan and surrounding area on a daily basis. Seasonally and locally driven, they support our agricultural community and you can access many local products at their lovely store.
OBT also supports the community through their unique Pay it Forward program, where for a few dollars you can leave money for coffee, soup, pizza or a hot meal for a person in need. The first time I encountered this concept was in Naples, Italy, where we spent a few months a couple of years ago. The pay-it-forward in Naples is mostly for a cup of coffee. The concept is entrenched in their culture and the Napolitanos say that coffee is so important that no person should have to go without it. They were expanding the program to paninis and more at the time.
Back to the OBT challenge: since I cook so much I thought I’d submit a recipe or two. As it happened, this recipe was picked for the week of the challenge and I thought I’d share the recipe in case you get inspired to make it.
These fritters need a sauce so I made a simple sauce with the haskal berries I bought at One Big Table . The berries were frozen so I didn’t cook them, simply pureed them with sugar with an immersion blender. What can be simpler? it preserved their fresh taste beautifully and I used the leftover sauce to drizzle over my morning cereal and pancakes.
Enjoy and thank you One Big Table for choosing this recipe.
12 oz dry curd cottage cheese (about 2 cups)
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup flour
1 1/2 teaspoons baking powder
A pinch of salt
Canola or grape seed oil for frying
Powdered sugar for dusting
Combine cottage cheese, eggs, vanilla and sugar in a bowl and whisk.
Combine the flour, baking powder and salt in another bowl.
Add flour to egg mixture and stir well to combine. Batter will be pasty.
Heat oil top 350F, lower heat to keep it at that temperature, keeping the thermometer handy to check the temperature now and then. You want it to stay at 350F for the frying.
Spray a small ice cream scoop (1 tablespoon size) with spray oil.
Scoop the batter with it and drop gently into the oil.
Cook, turning the fritters over so they brown on all sides.
Remove to a plate lined with paper.
When they are done dust with plenty of powdered sugar. The sugar will get absorbed so do that a few times until the outside is nice dusted with the sugar.
Serve warm with haskal berry sauce (below)
Haskal berry sauce:
2 cups haskal berries (mine were frozen)
3 tablespoons sugar
Place the berries and sugar in a tall cylindrical container and blend with an immersion blender until smooth.
Alternatively, blend it in a blender.