Serves: 6-8 as an hors d'œuvres
Recipe by: Chef John V.
Prep time: about 30 minutes

Amount/Measure/Ingredient

Parmesan and Shallots Fritters

1/4 lb. shallots, sliced thin
2 tbsp. butter
1 tsp. garlic, chopped
1 cup flour
1/2 tsp. salt
1/2 tsp. thyme, chopped, fresh if possible
1/2 tsp. baking powder
1 egg, large, beaten
3/4 cup whole milk
3/4 cup parmesan cheese, grated
1/4 tsp. black pepper

oil for frying
salt for sprinkling

Procedure:

Sauté shallots with butter over medium-high heat until golden, about 5-6 minutes. Add garlic, cook 1 minute more and remove from the heat, then cool to room temperature. Combine the dry ingredients and whisk in the eggs and milk and mix until smooth. Stir in the shallot mixture cheese and pepper.

Heat the oil to 350 degrees F., in a sturdy pot that is filled at least 3 inches deep. Using a pastry bag filled with a plain tip or using 2 spoons and dipping them in hot oil, squeeze or scoop the batter in tablespoon quantities into the hot oil and cook until golden, about 2 minutes. Drain well on paper towels and keep warm while you cook the remaining batter. Sprinkle with salt and serve.

You may choose to serve these with a dipping sauce. A simple and delicious one can be made by combining 1/4 cup of seedless raspberry jam with 2 tablespoons cider vinegar, 1 teaspoon of dark sesame oil and 1 teaspoon of chopped chives. These ingredients are simply mixed together.