Try the mouth-watering combination of stuffed cheese fritters and sweet orange salad at your next formal dinner.
- To make fritters, place eggs, flour and breadcrumbs in 3 separate bowls. Pat bocconcini dry with paper towel, then cut each anchovy widthwise into Pick leaves from sage, leaving 3mm of the stem attached. Reserve 20 large leaves for fritters and remaining leaves to fry.
- Cut a deep, 1cm-wide slit into each bocconcini and stuff with a piece of anchovy. Tuck stem end of a reserved large sage leaf into slit, then wrap around. Holding the tip end of leaf in place, dust ball with flour, dip in egg, then coat in breadcrumbs, ensuring ball is well coated and sage is secured in place. Repeat with remaining bocconcini and large sage leaves. Place on an oven tray lined with baking paper. Makes 20.
- To make orange salad, segment the oranges, reserving the membranes. Halve each segment. Place in a bowl with rocket and fennel, and toss to combine. Squeeze over juice from reserved membranes, add eschalot and extra virgin olive oil, and toss gently to combine.
- Heat a deep-fryer or large saucepan one-third full with rice bran oil over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Fry fritters, in 3 batches, for 45 seconds or until golden. Drain on paper towel. Add remaining sage leaves to oil and fry for 10 seconds or until crisp. Remove with a slotted spoon and drain on paper towel.
- Divide salad among plates and scatter with crisp sage. Serve with fritters.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set