Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: vegetable of your choice (asparagus, corn, broccoli, spring onion, leek, spinach), parsley, basil, eggs
What to do
- Set out your ingredients.
Prepare the vegetables
- Chop the vegetables into small pieces.
- Heat the oil in the medium frying pan and sauté (cook gently in oil) the vegetables until soft. Remove from the frying pan and put in the medium bowl.
Prepare the herbs
- Chop the herbs with the mezzaluna and set aside.
Separate the eggs
- You need to separate the yolk from the white. To do this crack open the egg into a small bowl, taking care not to break the yolk (if you do discard the egg and start again). Then hold your hand over another small bowl and gently drop the egg into your hand letting the white pass through while the yolk remains in your hand. Repeat with the other egg.
Prepare the cheese-egg mixture
- Crumble the feta into a small bowl.
- Lightly whisk the egg yolks and add the herbs, cheese, flour and vegetables.
- Whisk the egg whites
- With a clean whisk, whisk the whites to form soft peaks and fold into the vegetable mixture with a large metal spoon.
Cook the fritters
- Heat the frying pan over medium heat and add a little oil. Fry teaspoonfuls of vegetable mixture gently for about 2 minutes on each side. Don’t overcook as the fritter are most delicious if still moist in the middle.
Prepare the horseradish cream
- Carefully press each garlic clove under the flat side of the knife to loosen the skins. Slip off the skins.
- Wash and dry the chives, then chop them finely.
- Peel and finely grate the horseradish.
- In a small bowl, combine the sour cream, garlic, 1½ tablespoons horseradish and 1 tablespoon of the chopped chives. Mix with a fork and set aside.
- Serve at once with the horseradish cream.