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Cheese Fritters with Frisee and Pear
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.
Servings
8
8
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Dairy
- Cheese
- Fruit
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.
Ingredients
1/4 pound (1 stick) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 cups whole milk
1 egg
1 1/4 cups (5 oz.) alpine-style cheese (such as gruyere or grand cru), grated
Vegetable oil for frying
Vinaigrette
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)
Steps
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.
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