Chef Ray Skradzinski of The Table in Flower Mound created this recipe for his chef demonstration on April 1, 2017. Part of our Market to Kitchen chef series, this recipe uses fresh, seasonal ingredients from the Coppell Farmers Market.
Herbed Tomato Fritters with Local Goat Cheese
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon chopped garlic
1 teaspoon chopped chives
1 teaspoon chopped basil
1/2 teaspoon salt
3/4 cup milk
1/2 cup sliced cherry tomatoes
3 ounces olive oil
4 ounces goat cheese
In a bowl mix together flour, baking powder, sugar and salt. In a separate bowl mix together garlic and herbs with egg and milk, then slowly mix wet into dry ingredients until it is a smooth mixture. Fold in sliced tomatoes. Let rest for 5 minutes.
In a Teflon pan, heat up 2 ounces olive oil. For each fritter, scoop 1 ounce of batter into oil. Cook like small pancakes until the batter bubbles, then flip and cook for an equal amount of time.
Once cooked, place on a paper towel to drain, then set on serving plate. Spread a generous 1/3 ounce of goat cheese on top of each one and garnish with a little olive oil.