Ping's Manchego Cheese Fritters with Serrano Ham and Sambal
MasterChef Champion Ping Coombes created this recipe as part of our Christmas Entertaining demonstration event here at Church Farm. Everyone who came along loved these tasty little fritters so we've published the recipe for you to follow at home. They are perfect served with Ping's own brand Tomato and Chilli Sambal Ketchup
Ingredients for Ping's Manchego Cheese Fritters
Makes around 25 fritters
50g plain flour
50g rice flour
¼ teaspoon bicarbonate of soda
Pinch of salt
125ml larger or sparkling water
75g grated manchego cheese
75g grated pecorino cheese
50g Serrano Ham
Ping's Tomato & Ginger Sambal
1. Combine the two flours with a pinch of salt and the bicarb and slowly pour in the larger to create a batter - you want the consistency to resemble double cream.
2. Mix in the two cheeses (retaining a small amount to sprinkle over the cooked fritters) so your batter becomes quite stiff, more like a spoonable soft dough.
3. In a medium sized saucepan, pour in enough vegetable or sunflower oil to come 2½-3'' up the sides and heat to between 160° - 180°C.
4. Using two spoons, take a ping pong ball sized amount of batter and slide it gently it into the hot oil. Fry for around 30 seconds and then flip to cook the other side. Once the fritter is golden, remove and place in a rack over a baking tray to cool.
5. To serve, gently sprinkle some reserved cheese on to the fritter then place a teaspoon of Ping's Tomato & Ginger Sambal on a board, sit the fritter on the sambal and skewer with a small piece of serrano ham. Serve whilst warm.
