Serves: 6-8 as an hors d'œuvres
Recipe by: Chef John V.
Prep time: about 30 minutes
Parmesan and Shallots Fritters
shallots, sliced thin
2 tbsp. butter
1 cup flour
1/2 tsp. salt
tsp. thyme, chopped, fresh if possible
1 egg, large, beaten
3/4 cup whole
3/4 cup parmesan cheese, grated
oil for frying
Sauté shallots with butter over medium-high heat until
golden, about 5-6 minutes. Add garlic, cook 1 minute
more and remove from the heat, then cool to room
temperature. Combine the dry ingredients and whisk in
the eggs and milk and mix until smooth. Stir in the
shallot mixture cheese and pepper.
Heat the oil
to 350 degrees F., in a sturdy pot that is filled at
least 3 inches deep. Using a pastry bag filled with a
plain tip or using 2 spoons and dipping them in hot oil,
squeeze or scoop the batter in tablespoon quantities
into the hot oil and cook until golden, about 2 minutes.
Drain well on paper towels and keep warm while you cook
the remaining batter. Sprinkle with salt and serve.
You may choose to serve these with a dipping sauce.
A simple and delicious one can be made by combining 1/4
cup of seedless raspberry jam with 2 tablespoons cider
vinegar, 1 teaspoon of dark sesame oil and 1 teaspoon of
chopped chives. These ingredients are simply mixed