Description
A recipe for Garden Greens With Cheese Fritters

Ingredients

• 3 tablespoons Kerrygold Pure Irish Butter
  
• 1/4 cup all-purpose flour
  
• 2/3 cup milk
  
• 2 egg yolks
  
• 1 cup (4 ounces) grated Kerrygold Blarney Castle Cheese
  
• 1 cup (4 ounces) grated Kerrygold Dubliner Cheese
  
• Salt and pepper to taste
  
• Dash cayenne pepper
  
• Flour for dredging
  
• 1 egg beaten with 1 tablespoon water
  
• Seasoned breadcrumbs for dredging
  
• Oil for frying
  
• 10 ounces mixed salad greens
  
• Bottled vinaigrette dressing
  
• 1/2 cup dried cranberries
  
• 1/2 cup chopped walnuts
  
• Freshly ground pepper to taste

Preparation
In small saucepan, over medium heat, melt butter. Whisk in flour and milk and cook 1 to 2 minutes, or until smooth. Whisk in egg yolks and Blarney Castle cheese, whisking until cheese melts. Remove from heat, add Dubliner cheese, salt, pepper and cayenne, and whisk until smooth. Transfer to bowl and refrigerate 3 to 4 hours, or until firm.

Scoop mixture 1 tablespoon at a time and, with floured hands, shape into 8 balls. Dredge balls in flour, then egg mixture, then breadcrumbs. Chill 30 to 45 minutes.

In deep fryer or skillet, heat oil. Cook fritters about 4 minutes, gently turning with 2 spoons to brown evenly. Transfer with slotted spoon to paper towels.

In large bowl, toss greens with vinaigrette. Divide among 4 salad plates. Place 2 fritters on each and sprinkle dried cranberries and walnuts over greens. Top with freshly ground pepper.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available