Chef's Recipes

Manchego and corn fritters

Australian Gourmet Traveller Spanish recipe for Manchego and corn fritters by Sarah Breagle from Leederville restaurant Duende.

By Sarah Breagle
  • Serves 8
  • 30 mins preparation
  • 2 hrs 15 mins cooking plus infusing, chilling
Manchego and corn fritters
Manchego and corn fritters

“I enjoyed great tapas at Leederville’s Duende. The corn fritters were perfect – light and crisp on the outside and soft and creamy on the inside. Would Sarah Breagle share the recipe?”
Daisy Chan, Brisbane, Qld

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Makes about 40

Ingredients

  • 25 gm butter
  • 2 corn cobs, kernels only
  • 1 onion, finely chopped
  • 60 gm Manchego, finely grated (see note)
  • For deep-frying: vegetable oil
  • 100 gm (2/3 cup) plain flour
  • 1 egg, beaten with 100ml milk
  • 100 gm panko crumbs (see note)
Capsicum jam
  • 50 ml olive oil
  • 1 onion, thinly sliced
  • 50 gm caster sugar
  • 50 ml sherry vinegar
  • 3 red capsicum (about 800gm), seeds removed, thinly sliced
Béchamel
  • 500 ml (2 cups) milk
  • 2 fresh bay leaves
  • 2 thyme sprigs
  • 2 garlic cloves, crushed
  • 1 clove
  • 125 gm butter
  • 175 gm plain flour

Method

Main
  • 1
    For capsicum jam, heat olive oil in a large saucepan over medium heat. Add onion and stir occasionally until soft and just starting to colour (7-10 minutes). Add sugar and cook until starting to caramelise (5-7 minutes). Deglaze with vinegar, then add capsicum, and stir occasionally until jammy in consistency (1-1½ hours). Makes 1 cup and will keep in a sterilised jar in a refrigerator for up to 3 weeks.
  • 2
    Meanwhile, for béchamel, combine milk, herbs, garlic and clove in a saucepan over medium heat and bring to a simmer. Stand for 1 hour for flavours to infuse. Strain into a clean saucepan and warm over low heat (5 minutes). Meanwhile, melt butter in a saucepan over medium heat, add flour and stir until sandy in colour (2-3 minutes). Gradually add infused milk, a ladleful at a time, whisking after each addition to incorporate, then cook, beating vigorously with a wooden spoon until thick and smooth (3-5 minutes). Set aside and keep warm.
  • 3
    Melt butter in a frying pan over medium heat, add corn and onion, season to taste and cook until soft (10-12 minutes). Process two-thirds of corn mixture in a food processor until smooth, transfer to a bowl, add remaining corn mixture and Manchego, then stir through béchamel and season to taste. Spread on a tray and refrigerate until firm (1-2 hours).
  • 4
    Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Roll heaped tablespoons of corn mixture into balls and place on a baking paper-lined tray. Place flour, egg mixture and crumbs in separate bowls. Dip balls into flour, then egg and then crumbs, shaking off excess. Deep-fry in batches until golden (2-3 minutes). Drain on absorbent paper, season generously with sea salt and serve immediately with capsicum jam.

Notes

Manchego is a Spanish sheep’s milk cheese that is available from specialty cheese shops. Panko crumbs are Japanese-style breadcrumbs that are available from Asian stores and select supermarkets.

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  • Author: Sarah Breagle