Spring Vegetable Fritters!
So I invented a new recipe for tonight’s “Iron Chef/Farmers Market” themed Supper Club — spring vegetable fritters. I was totally freestyling, but it turned out great, and an excellent appetizer for a spring meal. The recipe take about 45 minutes to create, plus the time to make pizza dough, if you want to make your own.
Pizza dough (I used a Mark Bittman recipe, but you can use your favorite or buy it from the supermarket or a local pizzeria.
Vegetable oil for frying.
2 tbsp butter
1 shallot, chopped
1 clove garlic, minced
10 stalks thin asparagus, diced into tiny pieces (1/4-inch cubes)
5-6 mushrooms (I used shiitake and button), finely chopped
1 cup frozen petite peas, thawed.
4-5 tbsp herbed goat cheese
Salt and pepper, to taste
- Cut room temperature dough into 2” balls, flatten slightly and let sit for 10 minutes
- Heat 2-3 inches of oil in a heavy pot/wok, to 350 degrees (using a candy thermometer)
- Drop 2-4 dough discs into oil, cooking for 1-2 minutes on each side, until golden. Dry on paper towels.
- Heat butter in medium or large pan, over medium high heat.
- Add shallot, sautee for 2-3 minutes
- Add garlic, cook for 1 minute
- Add asparagus, then mushrooms, sautee for 3-4 minutes
- Add peas, cook 1-2 minutes, until heated
- Turn heat to medium low, stir in goat cheese until melted — mix filling and remove from heat. Salt and pepper to taste
- Cut tops off the dough discs
- Fill each with 1-2 tsp of filling
- Top with parmesan cheese
- (Optional) place in broiler for 1 minute, or brulee the topping with a culinary torch.