Manchego fritters with Seville orange dressing
Serves 4 | prep 25 mins | total time
Manchego fritters with Seville orange dressing
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Serves 4 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
468Kcal
Fat
29gr
Saturates
6gr
Carbs
35gr
Sugars
15gr
Fibre
5gr
Protein
13gr
Salt
0.7gr
Ingredients
- 2 tbsp pine nuts
- 2 oranges
- 12 pitted green olives
- 2 heads of white or red chicory
- a small handful of flat-leaf parsley
For the fritters
- 2 spring onions
- 1 tbsp light olive oil, plus extra for frying
- 150g chickpea (gram) flour
- ½ tsp gluten-free baking powder
- ¼ tsp smoked paprika, plus extra for sprinkling
- 3 tbsp Manchego cheese or vegetarian cheddar, finely grated, plus extra to serve if you like
- 1 tbsp finely chopped flat-leaf parsley
For the dressing
- 1 small garlic clove
- 1½ tbsp sherry vinegar
- 3 tbsp olive oil
- 3 tbsp marmalade (such as Seville orange or lemon)
Step by step
Get ahead
Make the dressing up to 1 day ahead, chill. Toast the pine nuts, prepare the oranges, olives and chicory a few hours ahead.
- Toast the pine nuts in a sauté pan for 3-4 minutes, until golden, giving them a shake from time to time, then tip them onto a plate and set aside. Roughly chop the spring onions for the fritters, then soften them in the sauté pan for 2 minutes in the tablespoon of olive oil and transfer them to a mixing bowl to cool.
- For the dressing, peel and crush the garlic, then whiz all the ingredients in a blender with a pinch of salt. Tip the chickpea flour into the bowl to join the spring onions, along with the baking powder, smoked paprika and half a teaspoon of salt. Stir, then add 200ml cold water and mix to form a batter. Stir in the grated cheese and the chopped parsley.
- Peel and slice the oranges, adding any juice to the dressing. Slice the olives too. Separate the chicory leaves and toss them in a bowl with half the salad dressing, then divide between 4 plates with the orange slices, olives, parsley leaves and pine nuts. Preheat the oven on a low setting – 140°C, fan 120°C, gas 1 - so you can keep the cooked fritters warm.
- Heat 2cm oil in the sauté pan. When it is smoking, turn down the heat and fry the fritters, using about 1 tablespoon of batter for each one; the batter should be thin enough that you can spread it out to 5-6cm with the back of the spoon once it hits the hot oil. If it seems a little too thick, add a touch more water to the batter.
- Fry a couple of fritters at a time for 2 minutes on each side, or until golden. As they are ready, remove them with a fish slice to a plate lined with kitchen paper to absorb any excess oil. Transfer to a lined roasting tin and keep warm in the low oven while you fry the rest. You should make 12 in total.
- Drizzle the salad with more dressing. Sprinkle the warm fritters with salt and a little smoked paprika and divide between the plates. Top with extra shavings of Manchego if you like.
