Sun Dried Tomato Fritters
Cooking time: 12-15 mins
Preparation time: 10 mins plus 30 mins re-hydrating
Serves: 6
Vegetarian: Yes
Ingredients:
- 100g Sun Dried Tomatoes
- 2 large eggs, separated
- 8 tbsp fromage frais
- 50g plain flour
- small handful basil leaves, roughly shredded
- oil for frying
- rocket leaves, Balsamic Syrup and Olive Oil to serve
How to cook it:
- Put the tomatoes into a bowl, cover with hot water and leave to re-hydrate for 30 minutes. Rinse in cold water then drain and dry on kitchen paper, roughly chop
- Put the egg yolks into a bowl and whisk in the fromage frais. Fold in the flour and season with a little salt and freshly ground pepper
- Fold in the tomatoes and basil
- Whisk the egg whites until stiff, fold in a third into the tomato mixture to loosen it up, then gently fold in the remainder
- Heat a large heavy frying pan, add 3-4 tablespoons of oil to cover the bottom of the pan, test a small blob of the batter, if it begins to bubble immediately the pan is hot enough. Take a tablespoonful of the fritter mixture and drop 5 or 6 into the pan, depending on its size
- Cook over a medium heat for 2-3 minutes or until the underside is golden. Carefully turn the fritters and cook for a further 3 minutes. Keep warm and repeat with the rest of the mixture
- Serve the fritters on a plate decorated with Balsamic Syrup and rocket leaves, drizzled with a little olive oil