Cheese and Herb Fritters with Tomato and Balsamic Jam
This is a great recipe for using up odd bits of cheese which can be varied as long as the total amount ends up being about 12 oz (350 g) for four people or 6 oz (175 g) for two.
And the tomato jam? So-called as it cooks slowly without a lid until it takes a jam-like consistency and makes a perfect accompaniment to cheese.
The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play.
This recipe is from Delia's Vegetarian Collection. Serves 4
Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it.
Now gradually whisk the eggs 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 grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about and hour, as this allows all the flavours to develop.
Meanwhile, make the tomato and balsamic jam by first placing the tomatoes in a bowl and pouring boiling water over them. Then, after 1 minute (or 15-30 seconds if they are small), drain them, slip the skins off (protect your hands with a cloth if necessary), and chop the flesh roughly. You can watch how to do this in our Cookery School Video below. Next, heat the olive oil in a saucepan and soften the onion and garlic in it for 5 minutes without browning. Now add the rest of the ingredients, give them a good stir, then simmer gently, uncovered, for 30-40 minutes, until all the liquid has evaporated and you are left with a thick, jammy sauce. Then taste to check the seasoning.
When you're ready to cook the fritters, take 1 tablespoon of the mixutre at a time and make 12 rounds, flatten them gently to about 2.5 inches (6cm) in diameter, then lightly dust each one with the seasoned flour.
Next, heat the oil over a highish heat and, when it's simmering hot, cook half the fritters over a medium heat for 45-60 seconds each side, or until golden brown and crispy. Then carefully lift them out of the pan to drain on crumpled greaseproof paper or kitchen paper. Keep the first batch warm while you cook the second, then serve with the tomato and balsamic jam. A green salad would make a good accompaniment.