Cheese and Herb Fritters with Tomato Balsamic Jam

The spiced chickpea cakes that I made a short while back based on a recipe from Delia's Vegetarian Collection turned out so well that I decided to try another recipe from her book. This recipe that I have had bookmarked for quite some time is from the chapter devoted to cheese, but could just as easily been included in the one entitled "Food for Friends" since my friends were very impressed — so much so that next time I make these, I'll double the recipe. Honestly, if you love cheese, I can't recommend these highly enough.

I used feta, Gruyère and extra old Cheddar cheeses for these patties, but any number of cheeses would combine well here and I look forward to trying these again with some different varieties. I didn't alter Delia's recipe too much, except to replace the breadcrumb coating with cornmeal and, of course, I added more spice!

On the menu with:
Mixed Greens with Blueberry Balsamic Vinaigrette
Honey, Lemon & Poppy Seed Cake

Cheese and Herb Fritters with Tomato Balsamic Jam

Recipe by Lisa Turner Adapted from Delia's Vegetarian Collection Published on April 1, 2008 Beautiful golden brown fritters with three cheeses and fresh herbs served with a rich tomato balsamic jam Preparation: 25 minutes Cooking time: 40 to 50 minutes Print this recipe Fritters: 1/3 all-purpose flour 1/2 teaspoon paprika 1/4 teaspoon ground cayenne 1 teaspoon sea salt, or to taste fresh ground black pepper 2 large eggs 2 tablespoons milk or yogurt 4 oz (115 g) feta cheese, finely grated 4 oz (115 g) Gruyère cheese, finely grated 4 oz (115 g) extra-old Cheddar cheese, finely grated 3 generous tablespoons chopped mixed herbs (parsley, basil, thyme or oregano) yellow cornmeal for dusting 3 tablespoons olive oil Tomato balsamic jam: 2 large tomatoes 1 tablespoon olive oil 1 small red onion, finely chopped 1 clove garlic, minced or crushed 1 tablespoon balsamic vinegar 1 teaspoon brown sugar 1/2 teaspoon sea salt fresh ground black pepper Instructions: Combine the flour, paprika and cayenne in a large bowl and season with salt and pepper. Make a well in the center and whisk in the eggs until well combined. Now whisk in the milk or yogurt until you have a smooth batter. Stir in the grated cheeses and herbs. Cover and refrigerate for 1 hour. While the batter is chilling, prepare the tomato balsamic jam. Place the tomatoes in a medium bowl and cover with boiling water. Let sit for 1 minute, then drain and gently remove the skins and chop. Heat 1 tablespoon of olive oil in a medium saucepan. When hot, add the onion and garlic and gently cook for 5 minutes or until softened. Now add the tomatoes, balsamic vinegar, brown sugar, salt and pepper. Simmer uncovered over low heat until the liquid has evaporated — about 30 to 40 minutes. To cook the fritters, shape 1 tablespoon portions of the batter into round 2 to 3 inch patties and dust each fritter with cornmeal. Heat 3 tablespoons of olive oil over medium-high heat. When hot, add a few fritters at a time, cooking for about 45 to 60 seconds per side, or until golden brown and crispy. Remove from the pan and drain on paper towels. Repeat until all of the fritters are cooked. Serve warm with generous dollops of the tomato balsamic jam. Makes about 12 fritters or 4 servings