Starter Recipes > Aubergine Fritters and Roquefort Cream
Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie
seasoning
batter
4 tablespoons plain flour, plus extra for coating
1 teaspoon dried mixed herbs
2 eggs, separated
1/4 pint water
oil for deep frying
for Roquefort cream:
1 cup Roquefort cheese
1/4 pint soured cream or enough to make a smooth dipping consistency
1 tablespoon chopped chives
(see measure conversions for more information)
- Lay the slices in a colander or sieve, sprinkling them generously with salt.
- Set aside over a bowl for 30 to 40 minutes.
- Wash and thoroughly drain the Aubergine slices, then plunge them into a saucepan of boiling, salted water.
- Bring quickly to the boil, remove from the heat and drain again.
- Set aside.
- Make the Roquefort cream, allowing time to chill it before serving the fritters.
- Mash the cheese, gradually adding the soured cream.
- Stir in the chives and a little pepper, then spoon into a small dish.
- Cover and chill.
- To make the batter, sift the flour into a bowl, adding a generous pinch of salt and the herbs.
- Make a well in the middle and drop in the egg yolks.
- Gradually pour in the water, beating constantly, and incorporate the flour a little at a time.
- Dust the Aubergine slices with flour.
- Just before you are ready to cook the fritters, whisk the egg whites until they stand in stiff peaks, stir a spoonful into the batter, and then carefully fold in the rest.
- Dip the floured Aubergine slices into the batter, then lower them into hot oil and cook until crisp and golden.
- Drain on absorbent kitchen paper and serve hot with the Roquefort cream.
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Comment Script
This recipe is part of the September 2006 Recipes Menu
Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie
How to make aubergine fritters and Roquefort cream:
Aubergines/Eggplants are available all the year round and can be surprisingly versatile.
Ingredients
2 small aubergines/eggplantsseasoning
batter
4 tablespoons plain flour, plus extra for coating
1 teaspoon dried mixed herbs
2 eggs, separated
1/4 pint water
oil for deep frying
for Roquefort cream:
1 cup Roquefort cheese
1/4 pint soured cream or enough to make a smooth dipping consistency
1 tablespoon chopped chives
(see measure conversions for more information)
Method
- Trim the ends off the Aubergines, and then slice them.- Lay the slices in a colander or sieve, sprinkling them generously with salt.
- Set aside over a bowl for 30 to 40 minutes.
- Wash and thoroughly drain the Aubergine slices, then plunge them into a saucepan of boiling, salted water.
- Bring quickly to the boil, remove from the heat and drain again.
- Set aside.
- Make the Roquefort cream, allowing time to chill it before serving the fritters.
- Mash the cheese, gradually adding the soured cream.
- Stir in the chives and a little pepper, then spoon into a small dish.
- Cover and chill.
- To make the batter, sift the flour into a bowl, adding a generous pinch of salt and the herbs.
- Make a well in the middle and drop in the egg yolks.
- Gradually pour in the water, beating constantly, and incorporate the flour a little at a time.
- Dust the Aubergine slices with flour.
- Just before you are ready to cook the fritters, whisk the egg whites until they stand in stiff peaks, stir a spoonful into the batter, and then carefully fold in the rest.
- Dip the floured Aubergine slices into the batter, then lower them into hot oil and cook until crisp and golden.
- Drain on absorbent kitchen paper and serve hot with the Roquefort cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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