Berry Fritters with Walnut Compote and Buttermilk Pastry Cream
Berry Fritters with Walnut Compote and Buttermilk Pastry Cream
Directions
- In a medium bowl, combine flour, corn meal, sugar, baking powder, and salt until well blended.
- Toss the berries with flour to coat lightly.
- In a small bowl, whisk together sour cream, egg, butter and vanilla. Add the wet ingredients to the dry, stirring until combined. Gently fold in the berries.
- Heat a deep fryer to 350 degrees.
- Using a Purple handle # 40 disher, carefully scoop and level off a disher of batter making sure to get a number of both berries into the disher.
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Gently place the batter in the hot oil and deep fry turning several times to cook all sides about 4 minutes. Remove from the fryer and let drain on paper towel.
Dust with powdered sugar.
Ingredients
- 1/4 cup flour
- 1/8 cup West Creek® corn meal, yellow
- 1/8 cup West Creek® Sugar, Granulated
- 1 tsp baking powder
- 1/4 tsp salt, kosher
- 2 tbsp Nature's Best Dairy® Sour Cream
- 1 Nature's Best Dairy® Egg(s), large
- 2 tsp Nature's Best Dairy® Butter, melted
- 1/2 tsp vanilla extract, pure
- 1/4 cup Peak Fresh Produce® blueberries, washed and drained
- 1/4 cup blackberries, washed and drained
- 1/4 cup flour, for berry dusting
- 2 tbsp West Creek® Sugar Powdered
- 1 tbsp lemon zest
- 6 berries, fresh, for garnish
Blueberry Balsamic and Walnut Compote
Directions
- Boil water, sugar, and lemon peel in a saucepan, uncovered, 5 minutes.
- Discard zest.
- Stir in blueberries and vinegar and simmer, stirring occasionally, until blueberries begin to burst. Add in the chopped walnuts and cook for an additional minute.
- Remove from heat and allow to cool
Ingredients
- 1/4 cup water
- 1/8 cup sugar
- 1 strip lemon peel
- 1/2 cup Peak Fresh Produce® blueberries, washed and drained
- 1 tbsp Roma® Balsamic Vinegar
- 3 tbsp Magellan® Walnuts, toasted and chopped
Lemon Honey
Directions
- Combine all ingredients and set aside for use.
Ingredients
- 2 tbsp West Creek® Honey
- 1 tsp lemon zest, freshly grated
- 2 tsp water, to thin
Buttermilk Pastry Cream
Directions
- Combine sugar, flour, and salt; set aside.
- In a small saucepan combine the buttermilk and egg yolks. Whisk in the dry ingredients and cook over medium heat, whisking constantly, until thick. Stir in vanilla, zest, and lemon juice.
- Pour into a shallow container and place in the cooler to cool to below 40 degrees.
- Make a pool of pastry cream on a plate, place two fritters on the cream and garnish with the compote and lemon honey.
Ingredients
- 1/8 cup sugar
- 1 1/2 tbsp flour
- pinch of salt
- 1/2 cup Buttermilk
- 1 Nature's Best Dairy® egg yolk, large
- 1/4 tsp vanilla extract, pure
- 1/2 tbsp lemon zest, freshly grated
- 1 tsp lemon juice, fresh
Chef Lou Rice - Division Executive Chef, Performance Foodservice - Ozarks