Lemon Herb Fritters with Goat Cheese
If you're making fritters in bulk, you can speed up the process by quickly browning them in the pan and then finishing them in an 180˚C oven for 8-10 minutes until spongy to the touch.
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Makes:
- 24 medium or 60 small fritters
- 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
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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