Butternut Fritters with Rocket, Blue Cheese and Onion Marmalade

Butternut Fritters with Rocket, Blue Cheese and Onion Marmalade are delicious little treats, super as a starter or a snack. They may be used as a fairly substantial main course, with the addition of extra salad. This is a great way to use up any leftover butternut. It’s tempting to overindulge in this delicious combo of butternut, with the blue cheese and onion marmalade.
Makes 42 – 46 small fritters

Onion Marmalade:

•  2 large red onions, sliced
•  30 ml cooking oil
•  Salt and pepper
• 125 g brown sugar (155 ml)
• 125 ml red wine vinegar
• 45 ml balsamic vinegar

To serve: 30 g rocket, 125 g blue cheese, crumbled

Method:

1.  Onion Marmalade: Sauté onions in oil with the salt and pepper, for 5 minutes.
2.  Add the sugar and vinegars; cook to a syrupy consistency, then set aside.
3.  Fritters: Place the butternut into a steamer or into a colander over a saucepan, a quarter filled with boiling water; steam until tender.
4.  Mash the butternut; cool slightly, then mix in the eggs, salt and chilli flakes.
5.  Sift the flour and baking powder together; stir into the butternut.
6. Cook spoonfuls of the mixture in a frying pan with a little oil; cooking over medium heat. Turn over when puffed up.
7. Drain well.
8. Serve: Layer the fritters with the rocket and crumbled blue cheese; drizzle the onion marmalade over the layers.

Variations:

• If you are not a blue cheese fan, substitute this for feta cheese or white Cheddar.
• Omit chilli flakes.
• If you prefer something sweet; omit onion marmalade; sprinkle fritters with cinnamon, and serve drizzled with maple syrup.

Butternut Fritters:

1.  675 g butternut, peeled and chopped (750 ml)
2. 2 large eggs
3. 7 ml salt
4. 3 – 5 ml chilli flakes
5.  280 g cake flour (500 ml)
6.  15 ml baking powder
7.  Cooking oil for shallow-fat frying

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