Roquefort Fritters With Pear And Tarragon Sala
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
50
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2
Eggs1 cup
Milk2 tbsps
Lemon Juice (fresh)1 tsp
Tarragon (chopped fresh)1 tsp
Sugar1 pinch
SaltDirections:
1
Fritters: Cut the cheese into 1-inch cubes and roll lightly between your hands to round off the corners
2
Chill at least 2 hours
3
Whisk the egg in a bowl, then whisk in the milk
4
Place the bread crumbs in a separate bowl
5
Dip each cube of cheese in the egg, then toss in the bread crumbs to coat
6
Repeat the process to create a second coating and then a third
7
(The recipe can be made up to this point and kept refrigerated up to 4 hours in advance
8
) Salad: Toss the pears with the remaining salad ingredients
9
Taste and adjust the seasonings with lemon juice, sugar, and salt
10
Chill until ready to serve
11
When ready to serve, heat the oil in a deep fryer, or 2 1/2 inches of oil in a deep pot fitted with a deep-frying thermometer, to 365 degrees F
12
Working in batches of 6 or 7, drop the breaded cheese cubes into the hot oil and fry until evenly browned, about 30 seconds moving them around often
13
Drain on paper towels
14
Serve as soon as possible, with pear salad on the side