Gruyère Fritters with Frisée and Pears
Fritters:
- ¼ pound (1 stick) unsalted butter
- 1½ cups all-purpose flour
- 1½ cups whole milk
- 1 egg
- 1¼ cups (5 ounces) grated Gruyère cheese
- Oil, for frying
- 1 tablespoon diced shallot
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 2 ripe medium Anjou pears
- 3 heads extra yellow baby frisée, washed, removed from root (about 4 cups)
Instructions:
This phenomenal first course pits crispy, savory Gruyère fritters against soft, sweet pears and brings them together with a delicate frisée dressed with a tart vinaigrette.
- For the fritters, melt the butter in a medium saucepot over low heat. Stir in the flour and milk. Whisk until smooth. Whisk in the egg. Pour into a large bowl. Stir in the cheese until smooth. Chill thoroughly, 30 to 60 minutes, while making the vinaigrette.
- With small teaspoons, using the chilled batter, make fritters on a baking sheet. When all are formed, heat 3 inches of oil to 365° to 375°F. Fry the fritters until crisp and golden, about 45 seconds. Drain on paper towels.
- For the vinaigrette, in a small bowl, whisk together the shallot, vinegar, and honey. Whisk in the oil. Season with salt and pepper. Set aside.
- To serve, cut the pears in quarters; core. For each serving, slice a quartered pear and fan out on a plate. Brush with a little vinaigrette. Toss the frisée with the remaining vinaigrette. Place beside the pear. Arrange the fritters around the greens and pear.