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


  1. 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.
  2. 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.
  3. 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).
  4. Fry the fritters a few at a time for 2 minutes until golden, then place into kitchen roll.
  5. Pop the fritters on top of the courgette salad and drizzle lightly with runny honey.
  6. Serve immediately.


Goat's cheese fritters with honey and a courgette salad

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