Fritter filled with mushroom and prawn duxelles with confit garlic mayonnaise
Although fritters are typically associated with Easter, they can be enjoyed year-round. Today, CETT presents its version of savory fritters, perfect as appetizers or to accompany a delicious salad.
Fritter dough
520g strong flour, 140ml milk, 90ml water, 50g sugar, 25g fresh yeast, 1 egg, 1g vanilla, 50g butter
Mix the flour, milk, water, sugar, yeast, egg, and vanilla. Once everything is combined, add the cold, diced butter until you obtain a smooth dough. Remove from the mixer, divide, and shape into balls. Cover the dough and let it rise. Set aside.
Duxelle of arrows
1 liter milk, 10g salt, 1g black pepper, 1g nutmeg, 500g leek, 200g shiitake mushrooms, 200g prawns, 80g butter, 80g all-purpose flour
Heat the milk with the salt, pepper, and nutmeg, and let it infuse. Chop the leek and shiitake mushrooms and sauté them in butter. When softened, add the flour and cook over low heat. Add the milk and stir to combine. Adjust the seasoning with salt and pepper. Transfer to a piping bag fitted with a small nozzle.
Confit garlic mayonnaise
500g Olive oil, 60g Garlic, 1 Egg, 0.1g Saffron
Confit the whole garlic cloves in the oil. Emulsify the confit garlic oil with the remaining ingredients. Season with salt and pepper.
Fry the fritters and fill them with the mushroom and prawn duxelles. Place a little confit garlic mayonnaise on the base, add the fritter, and finish with a dollop of mayonnaise and some microgreens.