Contemporary Pub Half Page Menu Recipe

Make batter

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined. Cut the cold cubed butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. In a separate small bowl whisk the whole milk, egg, and vanilla extract until blended. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix. The batter should be thick but pourable; if too thick, add milk 1 tbsp at a time.

Cover the batter and let rest at room temperature for 10 minutes while you prepare toppings.

Cook beef mixture

Heat a skillet over medium-high heat and add the neutral oil (1 tbsp). Add the finely diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes. Stir in the Worcestershire sauce, smoked paprika, coarse salt, and black pepper and cook another 1–2 minutes to marry flavors. Remove from heat and drain any excess fat if necessary. Stir in half of the shredded cheddar cheese so it melts into the meat slightly.

Keep the savory mixture warm in the skillet or covered bowl while frying the batter rounds.

Prepare berry topping

In a small bowl combine the mixed berries, lemon zest, and 1 tablespoon honey. Gently toss to coat and let sit for 5–10 minutes so juices release. Whip the whipped cream lightly with the remaining 1 tablespoon honey and the powdered sugar until soft peaks form. Set both aside.

Fry batter rounds

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 inch and heat over medium to medium-high until the oil registers 350°F (175°C) on a thermometer, or a small drop of batter sizzles and browns within 30 seconds. Using a 1/4-cup measure, drop portions of the batter carefully into the hot oil, frying 2–3 pieces at a time to avoid crowding. Fry each side 2–3 minutes until golden brown and cooked through. Remove with a slotted spoon to a paper towel-lined tray to drain.

Assemble savory pub-style fritter: place warm batter round on a plate, top with 2–3 tablespoons of the hot ground beef mixture, sprinkle with remaining shredded cheddar, a few pickled jalapeño slices, and finish with chopped parsley. Serve immediately.

Assemble sweet pub-style fritter: place warm batter round on a plate, top with 2–3 tablespoons of the macerated berries and a spoonful of any released juices, add a dollop of honey-sweetened whipped cream, and dust lightly with powdered sugar. Serve immediately.

Repeat frying and assembling until batter and toppings are used. Keep finished fritters warm on a baking sheet in a 200°F (95°C) oven for up to 15 minutes if necessary.