Cheese Fritters with Tomato and Balsamic Jam

 This recipe I have had for years and found it in my list of great recipes file.  Great vegetarian option for lunch, great crew lunch, nice as a lunch entree or make mini versions for pre-dinner drink nibbles.

 

Cheese fritters with tomato and balsamic jam

50g plain flour

1 pinch of cayenne pepper

2 large eggs

2 tablespoons of milk

110g feta, finely grated

110g gruyere or emmental, finely grated

110g mature cheddar, finely grated

3 heaped tablespoons of chopped fresh herbs such as basil, thyme, oregano and parsley

60ml olive oil

For the tomato and balsamic jam

450g ripe tomatoes

20ml olive oil

1 small red onion or white one, peeled finely chopped

1 large garlic clove, peeled, crushed

20ml (1 tablespoon) balsamic vinegar

1 tsp dark, soft brown sugar

Salt and Pepper

1.  Sift 50g of flour and pepper into a large bowl and season, then make a well in the centre and break the eggs into it.  Gradually whisk, incorporating any bits of flour from the edge of the bowl as you do so.  Next, whisk in the milk until you have a smooth batter, then gently stir in the cheeses and herbs.

2. Cover the bowl and leave it to stand in a cool place for about 1 hour.

For the jam

        Place the tomatoes in a bowl and pour boiling water over them.  Then after 1 minute, drain them, slip the skins off and chop roughly, removing core. 

 Next heat the olive oil in a saucepan and soften the onion and garlic for 5 minutes without browning. Add the rest of ingredients, giving the mixture a good stir, then simmer gently uncovered for 30-40 minutes, until liquid had evaporated and you are left with a thick, jammy sauce.  Season.

Cooking fritters

Take 1 tablespoon of fritter mixture and place into pan with a little oil.  Cook 45-60 seconds each side or until crispy and cooked through.  Serve on a mixed rocket and green leaf salad which has been drizzled with good quality olive oil and serve the fritters with the tomato balsamic jam.