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Lemon Herb Fritters with Goat Cheese
1½ cups plain flour 3 tsp baking powder 3 eggs 1 cup chilled soda water or cold water ½ tsp salt ground black pepper 1 cup finely chopped mixed soft herbs, such as basil, parsley, chervil or mint ¼ cup lemon juice finely grated zest of 1 lemon 2-3 tbsp neutral oil, such as grapeseed, for frying To serve goat cheese watercress sprigs
© Annabel Langbein Media
Combine flour, baking powder, eggs, soda water or water, salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and store in the fridge until ready to cook – up to 4 hours ahead.
Just before cooking, stir in herbs, lemon zest and lemon juice.
Heat a heavy frypan over medium heat and coat lightly with oil. Cook dessertspoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles form in the mixture. Lightly re-oil pan between batches. Transfer cooked fritters to a rack. Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for 5-6 minutes.
Top with goat cheese and a sprig of watercress. Accompany with a green salad for lunch or a light dinner, or with a dipping sauce if serving as finger food.
VARIATION: These are also good topped with a dab of sour cream, a little cold smoked salmon and a sprig of dill.
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