Ginger Jar Food
Monday, October 10th, 2011
Goat’s cheese fritters with honey & a courgette salad
One of my favourite dishes at Brindisa Tapas in London Bridge is the deep fried Monte Nebro goat’s cheese with honey & beetroot crisps. The ultimate version of these little fritters would use Monte Nebro if you can order it from a good cheese shop, but this version uses a staple favourite, La Buche, and is still delicious.
Serves 2 as a starter
150g fresh ricotta
150g soft goat’s cheese
20g plain flour
1 teaspoon of thyme leaves, chopped
1 egg, beaten
50g dry white breadcrumbs (or panko if you have them)
Sunflower oil, to deep-fry
Runny honey to drizzle
6 baby courgettes, or 1 large courgette, sliced as thinly as possible
The juice of half a lemon
Extra virgin olive oil
Sea salt & black pepper
- Pop the ricotta, goat’s cheese, flour and thyme into a bowl, season well and mash with a fork (or pulse in a food processor). Add egg and mix until smooth. Form into 12 walnut-sized balls and flatten slightly with your hand. Toss in the breadcrumbs and chill in the fridge for an hour to firm up.
- Meanwhile, prepare the courgette salad. Slice the courgettes as finely as you can lengthways then toss in the lemon juice & extra virgin olive oil and season well. Place to one side.
- Heat some sunflower oil in a deep pan or deep fat fryer and heat to 190°C, or until a piece of bread turns golden in 20-30 seconds).
- Fry the fritters a few at a time for 2 minutes until golden, then place into kitchen roll.
- Pop the fritters on top of the courgette salad and drizzle lightly with runny honey.
- Serve immediately.
Find out more about Ginger Jar’s catering services, contact us: