Berry Fritters with Walnut Compote and Buttermilk Pastry Cream
Berry Fritters with Walnut Compote and Buttermilk Pastry Cream
Berry Fritters with Walnut Compote and Buttermilk Pastry Cream
Directions
In a medium bowl, combine flour, corn meal, sugar, baking powder, and salt until well blended.
Toss the berries with flour to coat lightly.
In a small bowl, whisk together sour cream, egg, butter and vanilla. Add the wet ingredients to the dry, stirring until combined. Gently fold in the berries.
Heat a deep fryer to 350 degrees.
Using a Purple handle # 40 disher, carefully scoop and level off a disher of batter making sure to get a number of both berries into the disher.
Gently place the batter in the hot oil and deep fry turning several times to cook all sides about 4 minutes. Remove from the fryer and let drain on paper towel.
Dust with powdered sugar.
Ingredients
1/4 cup flour
1/8 cup West Creek® corn meal, yellow
1/8 cup West Creek® Sugar, Granulated
1 tsp baking powder
1/4 tsp salt, kosher
2 tbsp Nature's Best Dairy® Sour Cream
1 Nature's Best Dairy® Egg(s), large
2 tsp Nature's Best Dairy® Butter, melted
1/2 tsp vanilla extract, pure
1/4 cup Peak Fresh Produce® blueberries, washed and drained
1/4 cup blackberries, washed and drained
1/4 cup flour, for berry dusting
2 tbsp West Creek® Sugar Powdered
1 tbsp lemon zest
6 berries, fresh, for garnish
Blueberry Balsamic and Walnut Compote
Directions
Boil water, sugar, and lemon peel in a saucepan, uncovered, 5 minutes.
Discard zest.
Stir in blueberries and vinegar and simmer, stirring occasionally, until blueberries begin to burst. Add in the chopped walnuts and cook for an additional minute.
Remove from heat and allow to cool
Ingredients
1/4 cup water
1/8 cup sugar
1 strip lemon peel
1/2 cup Peak Fresh Produce® blueberries, washed and drained
1 tbsp Roma® Balsamic Vinegar
3 tbsp Magellan® Walnuts, toasted and chopped
Lemon Honey
Directions
Combine all ingredients and set aside for use.
Ingredients
2 tbsp West Creek® Honey
1 tsp lemon zest, freshly grated
2 tsp water, to thin
Buttermilk Pastry Cream
Directions
Combine sugar, flour, and salt; set aside.
In a small saucepan combine the buttermilk and egg yolks. Whisk in the dry ingredients and cook over medium heat, whisking constantly, until thick. Stir in vanilla, zest, and lemon juice.
Pour into a shallow container and place in the cooler to cool to below 40 degrees.
Make a pool of pastry cream on a plate, place two fritters on the cream and garnish with the compote and lemon honey.
