Pear and Cheddar Fritters
These can be served on a salad of baby greens. Toss the greens with tarragon vinaigrette and sprinkle with toasted hazelnuts.
Recipe information
Yield
Makes 8
Ingredients
4 medium Bartlett pears, peeled
16 1 1/2 x 1 x 1/4-inch-thick slices sharp cheddar cheese
1/2 cup all purpose flour
2 large eggs, beaten to blend
2 cups fresh white breadcrumbs
Vegetable oil (for frying)
Preparation
Step 1
Cut 3 thin vertical slices from opposite sides of each pear; discard cores. Alternating pear and cheese slices, place 2 cheese slices between 3 pear slices for each of 8 fritters. Holding each cheese-pear sandwich firmly together, coat lightly with flour, then eggs, then breadcrumbs, coating completely and pressing crumbs to adhere.
Step 2
Pour oil into heavy large skillet to depth of 1 inch and heat to 350°F. Cook fritters in batches until golden, turning with slotted spoon, about 2 minutes per side. Drain on paper towels.
