Cheese Fritters with Garden Greens
- By Margaret Johnson
• 3 tablespoons Kerrygold Irish butter
• 1/4 cup flour
• 2/3 cup milk
• 2 egg yolks
• 1 cup (4 ounces) grated Blarney Cheese
• 1 cup (4 ounces) grated Dubliner Cheese
• Salt and pepper
• Dash cayenne pepper
• Flour for dredging
• 1 egg beaten with 1 tablespoon water
• Seasoned breadcrumbs for dredging
• Oil for frying
• 10 ounces mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• Vinaigrette Dressing
• Freshly ground pepper to taste
This salad is delicious as a starter or as a luncheon dish. Add your favorite vinaigrette or a simple drizzle of olive oil and balsamic vinegar.
To make the fritters:
In a small saucepan over medium heat, melt the butter.
Whisk in the flour and milk and cook for 1 to 2 minutes, or until smooth.
Whisk in the eggs and Blarney cheese. Continue to whisk until the cheese melts.
Remove from the heat, add the Dubliner cheese, salt, pepper, and cayenne, and
whisk until smooth. Transfer the mixture to a bowl and refrigerate for 3 to 4
hours, or until firm. Scoop out the mixture one tablespoon at a time, and with
floured hands, shape into 8 balls. Dredge each in flour, then egg wash, then
breadcrumbs. Return to refrigerator for 30 to 45 minutes. In a deep fryer or
skillet, heat the oil. Cook the fritters for approximately 4 minutes, gently
turning each with 2 spoons to brown evenly. Using a slotted spoon, transfer to
paper towels to drain.
In a large bowl, toss the greens with your favorite vinaigrette dressing.
Divide among 4 salad plates. Place 2 fritters on each and sprinkle the dried
cranberries and walnuts over the greens. Top with a few grinds of pepper.