Wild garlic, leek & currant fritters with honey

Wild garlic, leek & currant fritters with honey

By
From
New Feast
Makes
24
Photographer
Alan Benson

Doughnuts and fritters are found all around the Middle East and Eastern Mediterranean, although this savoury version is based on Sicilian zeppole. With their crunchy exterior and soft, oozing centre they are fabulous with a pre-dinner drink, but you can also serve them as part of a mezze selection. Try alternating the flavours with fennel seeds and ricotta, Turkish red chilli flakes, snipped chives or even diced olives.

Ingredients

Quantity Ingredient
100g unsalted butter, diced
1/2 teaspoon salt
300ml water
180g plain flour
3 large eggs
150g soft, creamy feta, finely crumbled
2 tablespoons currants
1/3 cup thickly shredded wild garlic leaves
vegetable oil, for deep-frying
2-3 tablespoons warmed honey, to serve
salt flakes, to serve

Method

  1. To make the fritters, combine the butter, salt and water in a medium saucepan and slowly bring to the boil so that the butter completely dissolves. As the liquid boils up, quickly add the flour in one go and mix vigorously with a wooden spoon to incorporate it into the liquid. Beat over a lower heat for 3–4 minutes, until the mixture is glossy and comes away from the sides of the pan in a smooth ball.
  2. Tip the hot dough into the bowl of a stand-mixer. Beat for 1 minute on medium speed, then increase it to the maximum. Add the eggs, one at a time, then continue beating on maximum speed for 5 minutes, until the dough has cooled. Fold in the feta, currants and wild garlic leaves gently, taking care not to over mix.
  3. When ready to cook, pour vegetable oil into a deep-fryer or saucepan to a depth of around 8 cm and heat to 170°C.
  4. Drop spoonfuls of the batter into the hot oil, taking care to incorporate some feta, currants and garlic shreds into each one. Fry in batches for 5 minutes, or until they transform into lovely golden brown puffs. Turn them around in the oil to ensure they colour evenly all over. Drain them on kitchen paper for a few seconds then serve while hot with a drizzle of warm honey and a sprinkling of salt flakes.

Note:

  • If you don’t have a candy thermometer, the oil will have reached the correct temperature when it is shimmering, and when a small cube of bread sizzles up to the surface and turns a pale golden brown in about 40 seconds.
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