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Gruyère Fritters with Frisée and Pear

Gorgonzola Crisp Potato PancakesA delicious first course or appetizer created by Chef Govind Armstrong.

Recipe Ingredients:

Fritters:
1/4 pound (1 stick) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 cups whole milk
1 large egg
1 1/4 cups (5 ounces) grated Gruyère cheese

Vinaigrette:
1 tablespoon diced shallot
1 tablespoon champagne vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and ground black pepper, to taste
2 ripe medium Anjou pears
3 heads extra yellow baby frisee, washed, removed from root (about 4 cups)

Cooking Directions:

  1. For Fritters: Melt the butter in a medium saucepot over low heat. Stir in the flour and milk. Whisk until smooth. Whisk in the egg. Pour into a large bowl. Stir in the cheese until smooth. Chill thoroughly, 30 to 60 minutes, while making the vinaigrette (instructions follow).
  2. With small teaspoons, using the chilled batter, make quenelles on a baking sheet. When all are formed, heat 3 inches of oil to 365° to 375°F (190°C). Fry the quenelles (fritters) until crisp and golden, about 45 seconds. Drain on paper towels.
  3. For Vinaigrette: In a small bowl, whisk together the shallots, vinegar, and honey. Whisk in the oil. Season to taste with salt and pepper. Set aside.
  4. To serve, cut the pears in quarters; core. For each serving, slice a quartered pear and fan out on a plate. Brush with a little vinaigrette. Toss the frisee with the remaining vinaigrette. Place beside the pear. Arrange the fritters around the greens and pear.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.