Cheese Fritters with Frisee and Pear
|Ingredients||Dairy, Cheese, Fruit|
|Menu Part||Appetizer/Small Plate|
Source: Recipe and photo courtesy of Wisconsin Milk Marketing Board
Fried appetizers continue to be best-sellers and must-haves on the menu. Here, Chef Armstrong counteracts the richness of cheese fritters with the bright juiciness of fresh pears and the slight bitterness of frisee.
1/4 pound (1 stick) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 cups whole milk
1 1/4 cups (5 oz.) alpine-style cheese (such as gruyere or grand cru), grated
Vegetable oil for frying
1 tbsp. diced shallot
1 tbsp. champagne vinegar
1 tsp. honey
3 tbsp. olive oil
Salt and pepper, to taste
2 ripe medium Anjou pears
3 heads yellow baby frisee, washed, removed from root (about 4 cups)
- Prepare fritters: Melt butter in medium saucepan over low heat. Stir in flour and milk. Whisk until smooth. Whisk in egg.
- Pour mixture into large bowl. Stir in cheese until smooth. Chill 30 to 60 minutes until firm.
- Meanwhile, prepare vinaigrette: Whisk shallots, vinegar, and honey in bowl. Whisk in oil. Season to taste with salt and pepper. Set aside.
- With small teaspoon, form chilled cheese mixture into quenelle shapes; place on baking sheet. When all are formed, heat 3 inches oil to 365° to 375°F. Fry the quenelles (fritters) until crisp and golden, about 45 seconds. Drain on paper towels; keep warm.
- For service, cut pears in quarters; core. Per order, slice a quartered pear section and fan out on plate; brush with a little vinaigrette. Toss frisee with remaining vinaigrette; place beside the pear. Arrange fritters around the greens and pear.