Cheese and Herb Fritters with Sweet Pepper Marmalade

[Guest guest]

I made these last month and these are for dinner tonight.

Really good and they have a hint of spicy heat to them.

Mark

 

Cheese and Herb Fritters with Sweet Pepper Marmalade

 

4 ozs. feta, finely crumbled

4 ozs. jack cheese, finely grated

4 ozs. cheddar, finely grated

3 heaped tablespoons chopped mixed herbs, basil, thyme, oregano and parsley, for

example

2 ozs. plain flour, plus 1 slightly rounded dessertspoon seasoned flour

2 good pinches cayenne pepper

2 large eggs

2 tablespoons milk

3 tablespoons olive oil

salt and freshly milled black pepper

 

Sweet pepper marmalade:

2 large red peppers, deseeded, thinly sliced into lengths, then cut into 1 inch

pieces

1 tablespoon olive oil

1 medium onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 level tablespoons dark brown soft sugar

3 tablespoons cider vinegar

8 ozs. medium cider

salt and freshly milled black pepper

 

Begin this by sifting the 2 ozs of flour and cayenne pepper into a large bowl

and season with salt and black pepper, then make a well in the center and break

the eggs into it. Now gradually whisk in 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 an hour, as this

allows all the flavours to develop.

Heat the oil in a saucepan over a medium heat and, when it's hot, add the onion

and peppers. Cook them, tossing them around from time to time, until golden and

tinged brown, about 10 minutes  then add the garlic and cook for another minute.

Now add the sugar, cider vinegar and cider, stir and bring everything back up to

simmering point. Then season with salt and freshly milled black pepper, turn the

heat down to its lowest setting and simmer gently, uncovered, for 1 1/4 hours,

or until the liquid has almost evaporated and you have a thick, marmalade

consistency.

When you're ready to cook the fritters, take 1 tablespoon of the mixture at a

time and make 12 rounds, flatten them gently to about 2 1/2  inches in diameter,

then lightly dust each one with the seasoned flour. Next, heat the oil over a

highish heat in the frying pan and, when it's shimmering hot, cook half the

fritters over a medium heat for 45 to 60 seconds each side, or until golden

brown and crispy. Then carefully lift them out of the pan to drain on crumpled

silicone paper (baking parchment). Keep the first batch warm while you cook the

second, then serve with the sweet pepper marmalade. Serves 4.