These cheesy fritters can’t do anything about the weather, but they’ll definitely make being snowed in tastier.
- 16 oz. goat cheese
- 1/2 cup Bell’s Bright White
- 1 TBS chopped tarragon
- 1 TBS chopped rosemary
- 1 shallot, minced
- 1 TBS salt
- 1/2 tsp ground clove
- 2 cups flour
- 4 eggs, beaten
- 2 cups bread crumbs
- 8 cups canola oil
- Salt for seasoning
- In a mixing bowl, combine the goat cheese, Winter White, herbs, shallot, salt and spices until fully combined. Refrigerate the mixture for 1 hour.
- Once chilled, using a tablespoon, scoop out spoonfuls of the mixture and roll into small balls. Place them on a small cookie sheet and put into the freezer. Leave in the freezer until fully frozen.
- Place the flour, eggs, and bread crumbs into separate bowls. Roll the frozen goat cheese balls into the flour, then eggs, then bread crumbs until all the balls are coated.
- While you are breading the goat cheese, pour the 8 cups of oil into a heavy bottom pot at least 1 gallon in size and heat until the oil is 300-325 degrees Fahrenheit (you want to make sure you have plenty of room in the pot so that when you fry the fritters you don’t run the risk of the oil flowing over the top of the pot).
- Fry the croquettes, 4 to 5 at a time, until they turn a deep, golden brown. Place the fritters on a plate lined with paper towel and sprinkle with salt.
Enjoy with a pint of Bright White!