Hay-smoked cantal fritters, mixed salad & herbs

In the mood for a farmhouse delicacy? La Petite Grange chef Olivier Cloteau presents his easy recipe for hay-smoked cantal fritters, mixed salad and herbs.

for 8 to 10 people

Preparation: 30 min

Cooking time: 3 min

Rest : 3 h

250 g farm milk
1 small handful hay
20 g butter
20 g T65 flour
1 pinch salt
50 g grated cantal cheese (entre-deux or aged for extra character)

Tempura batter

100 g flour
1 egg
Salt

Fritters

50 g tempura batter
Frying oil

Dressing

Radish shavings
A few pickled shallots (or vegetable pickles)
Mesclun leaf

1 - Heat the farmhouse milk and infuse the hay for 1 h.

2 - Prepare the cantal: make a roux. Add the smoked milk after filtering. Cook like a Mornay sauce. Add the grated cantal. Pour into half-spherical molds and freeze for 2 h.

3 - Meanwhile, make the tempura batter: beat the egg and mix with 20 cl water. Add the flour and a pinch of salt, and mix.

4 - Shape the fritters: gather 2 half-spheres and dip them in the tempura batter. Heat the frying oil to 180°C and cook the fritters for 3 min.

5 - Presentation: arrange 3 cantal fritters on a bed of mesclun. Decorate with radish shavings and pickled shallots (or vegetable pickles).

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