Goat’s cheese fritters stuffed with Thai basil, with sherry vinegar, palm sugar syrup & almonds


Preparation info

  • For


    per (1 per person) as a tapas
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

These delicious fritters are based on an incredibly simple but completely moreish tapa which has been on my menu at Bellota, the tapas bar I created in 2006 in Auckland, New Zealand, since the day we opened. At Bellota, we simply roll goat’s cheese into balls and deep-fry them, but here they’re made even more special by stuffing them with Thai basil, although if you’re stuck for this particular herb then stuff them with a mixture of basil and coriander instead. They’re very popular and we s