Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 9 PARMESAN AND FENNEL SEED–CRUSTED CHICKEN FRITTERS Written by Elaine Khosrova Photographed and styled by Liz Clayman For these flavorful fritters, we cut white meat into dipping morsels, but whole chicken breasts may be coated with this crispy crust as well (just double or triple the crust mixture as necessary). Makes 12 fritters ¼ cup all-purpose flour ¼ teaspoon kosher salt 1 large egg 1 tablespoon milk 1 cup fresh breadcrumbs ²⁄ ³ cup finely grated parmesan ¾ teaspoon fennel seed ½ teaspoon dried thyme Vegetable oil for frying ½ pound chicken breast GRILLED HALLOUMI WITH SHIITAKE MUSHROOM MARINADE AND TRUFFLE HONEY DRIZZLE Written by Wendy Crispell This preparation elevates the summer treat that is grilled halloumi. Sherry vinegar and mushroom powder add a meaty, umami element, while the honey imparts a bit of earthy sweetness. Pair the simple yet elegant dish with fresh figs and roasted walnuts as a starter or with an after-dinner cheese course. Truffle honey and shiitake powder are available in many specialty stores or online. Serves 4 5 tablespoons olive oil, divided 2 teaspoons sherry vinegar 2 teaspoons shiitake mushroom powder 1 teaspoon coarsely ground black pepper 8 ounces halloumi, cut lengthwise into 6 ¼-inch slices 2 large pita rounds, cut into 4 pieces each 2 tablespoons white truffle honey Combine 3 tablespoons olive oil with the vinegar, shiitake powder, and pepper in a small bowl. Stir until it forms a loose paste. Lay sliced halloumi in a single layer on a large plate, and rub paste on all surfaces of cheese until each piece is coated well. Loosely cover plate with cling wrap, and marinate for 1 hour. Heat a gas or charcoal grill to medium, and lightly brush additional oil on both sides of pita bread. Grill pita bread and halloumi until golden brown, about 2 to 3 minutes per side. Arrange halloumi in single layer on serving platter. Serve with grilled pita bread and honey on the side (a little goes a long way). Combine flour and salt in a small bowl. Beat egg and milk until blended in another small bowl. Combine breadcrumbs, parmesan, fennel seed, and thyme on a plate. Pour oil into a 9-inch skillet to coat bottom to ¹⁄8-inch; heat over medium-high heat. Cut chicken into 1-inch wide strips about 2½-inches long. In batches, dredge chicken pieces in flour. Dip each floured strip in egg mixture, then press into bread crumb mixture, coating both sides. Fry 4 or 5 fritters at a time about 4 minutes, or until underside is golden brown; turn and fry 2 to 3 minutes longer to brown other side. Drain fritters on paper towels and keep warm while frying remaining chicken. Serve warm, as is or with your favorite savory dipping sauce (we recommend tomatillo salsa, red pepper tapenade, or artichoke pesto). Parmesan and Fennel Seed–Crusted Chicken Fritters

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