Total cooking time: 30 minutes
Makes 30
Difficulty: Medium
Roasted red pepper sauce:
2 red peppers
2 tablespoons olive oil
1 small red onion, finely chopped
1 clove garlic
80ml (2¾ fl oz) chicken or vegetable stock
420g (14oz) ricotta, well drained
400g (13oz) goat's cheese, crumbled
2 tablespoons chopped fresh chillies
¼ cup (30g/1oz) flour
2 eggs, lightly beaten
1 cup (100g/3½oz) dry breadcrumbs
Oil, for deep-frying
1. Cut the red peppers into 2-3 pieces, removing the seeds and membrane. Place, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin and roughly chop the flesh.
2. Heat the oil in a frying pan over medium heat and cook the onion and garlic for 4-5 minutes, or until softened. Add the red pepper and stock. Bring to the boil, then remove from the heat, cool slightly and place in a food processor. Pulse until combined, but still a little lumpy. Season with salt and freshly ground black pepper and chill until needed.
3. Combine the ricotta, goat's cheese and chives in a bowl. Add the flour and egg, then season and mix well.
4. Put the breadcrumbs in a bowl. Roll a level teaspoon of the cheese mixture into a ball with damp hands, then flatten slightly and coat in the breadcrumbs. Repeat with the remaining mixture. Refrigerate for 30 minutes.
5. Fill a deep heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Cook the fritters in batches for 1 minute, or until browned, then remove from the pan and drain well on crumpled paper towels. Serve warm with the roasted red pepper sauce.
Nutrition per fritter:
Protein 5g; Fat 8g; Carbohydrate 4g; Dietary Fibre 0.5g; Cholesterol 26mg; 420kJ (100kcal)
Note:
The uncooked fritters can be frozen for up to 2 months or refrigerated for 2 days. The roasted red pepper sauce can be made up to 5 days in advance and kept in the refrigerator until needed.
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