Gruyère Fritters with Frisée and Pear
A delicious first course or appetizer created by Chef Govind Armstrong.
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
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)
- 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).
- 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.
- 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.
- 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.