Light and Airy Filled Cornmeal Fritters

 

Ingredients

 

Serve 8

 

Dough:

• 2 cups/300 g all­purpose/plain flour

• 1/2 cup/75 g finely ground cornmeal

• 1 tsp baking powder

• 1/4 tsp salt

• 2 eggs

• 1 cup/250 ml milk

• 2 tbsp extra-virgin olive oil, for the pan 

Filling:

• 7 oz/200 g Savoy cabbage, finely shredded

• 1 cup/250 ml fresh creamy goat's cheese

• 1 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tbsp mustard

• 1/8 tsp salt

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Method:

1. Dough: Sift the flour, cornmeal, baking powder, and salt into a large bowl. Mix in the eggs and milk to make a thick batter.

2. Drop spoonfuls of the batter into a hot lightly-oiled frying pan. The batter will spread and swell up.

3. Cook until golden brown on one side, then turn to brown the other side.  Repeat until all the batter is cooked.

4. Filling: Place the cabbage in a large bowl with the goat cheese, oil, lemon juice, mustard, and salt. Split the fritters in half horizontally.

5. Spread with the filling and put the top back on. Serve warm or at room temperature.