Great Appetizer from Chef Jeff Bland in Roanoke

Cheese Fritters with Field Greens and Whiskey Vinaigrette
3 Tablespoon Butter
¼ Cup Flour
2/3 Cup Milk
2 Each Egg yolks
To Taste Salt
To Taste Black Pepper
To Taste Cayenne pepper
1 Cup (4 oz.) Grated Gouda Cheese or Blarney Cheese
1 Cup (4 oz.) Grated Gruyere, Swiss, or Dubliner Cheese
As Needed Flour for dredging
1 Each Egg beaten with 1 Tablespoon water
Panko breadcrumbs as needed
Vegetable oil for frying as needed

In a large sauce pan, melt the butter and add the flour, cook for 2 minutes. Stir in the milk, bring to a boil, reduce to a simmer and temper in the egg yolks. Season with salt, black pepper, and cayenne. Let this mixture cool completely in the refrigerator and then fold in the grated cheeses. Form into small balls and refrigerate.
Set up a breading station: A bowl of the flour for dredging, a bowl for the egg wash, and a bowl for the bread crumbs. Lightly dust the balls in the flour, dip into the egg wash, then coat well with the bread crumbs.
Pre-heat deep fryer to 350 degrees. Fry the fritters until golden brown, 3-4 minutes. Remove from the fryer with a slotted spoon, drain on a paper towel, season immediately with salt and pepper.

Whiskey Vinaigrette

1 Teaspoon Whole grain Mustard
1 Teaspoon Honey
1 Tablespoon Irish Whiskey
1 Teaspoon Tarragon Vinegar
½ Cup Olive Oil
To Taste Salt and Pepper


Combine all of these ingredients until well combined using a bottle or jar with a lid, or whisk together the mustard, whiskey, and vinegar. Continue whisking while adding the oil slowly. Season to taste. To assemble the salad, toss the following in a large bowl and then arrange on plates:

As Needed
Mixed field greens
½ Cup Dried cranberries
½ Cup Chopped walnuts
Whiskey Vinaigrette to taste
Freshly ground pepper to taste

Top off with the hot cheese fritters and serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc