Buckwheat and Mozzarella Fritters with Plum Sauce

Name: Buckwheat and Mozzarella Fritters with Plum Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: vegetable oil 1 litre (1¾ pints), for deep-frying; mozzarella cheese 400 g (14 oz), cut into 2cm (¾ in) cubes; egg 1 medium; salt 1 tsp; plain flour 75 g (2¾ oz); buckwheat flour 150 g (5½ oz); lemon juice of 1; caster sugar 2 tbsp; red wine 1 tbsp; plums 6, stoned; cold water 350 ml (12 fl oz)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This recipe was brought to The Gate by Alex Visitine, our first and longest-serving employee, via his family home in the north of Italy. The main ingredients are the batter and plum sauce, which can be prepared a day or so in advance. The fritters make a colourful and comforting starter.

Ingredients

vegetable oil 1 litre (1¾ pints), for deep-frying
mozzarella cheese 400

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

To make the batter, blend together the flours, egg, salt, and water and combine to a thick paste. Allow to stand in the fridge for 30 minutes.
To make the plum sauce, bring the plums, wine, sugar, and lemon juice to the boil, then simmer for 15 minutes. Pass through a sieve.
Heat the oil in a heavy-based pan until almost smoking. Using a fork or skewer,