Deep fried chili vegan cheese served with guacamole and MIDSUMMER® HOT SALT

Serves 6

1 litre peanut or deep-frying oil
Chili cheese Filling:
300 g vegan cheese (mature cheddar style), roughly grated
2 tbsp creamy oat fraiche
2 tbsp nutritional yeast
60 g jalapeños, finely chopped
sea salt and freshly ground black pepper
Beer batter:
240 g plain (all-purpose) flour
2 tsp baking powder
1 tsp sea salt
200 ml aquafaba
330 ml beer, such as lager or brown ale
4 ripe avocados
1 large tomato
1 medium shallot onion
2 garlic cloves
1 ½ tsp Midsummer hot salt
1 tblsp fresh mint (finely chopped)
1 tblsp fresh basil (finely chopped)
2 limes (juiced)

  • Begin with the chili cheese filling.
  • Add all the ingredients into a medium bowl, season well with freshly ground pepper and mix together.
  • Form the mixture into little cheese balls and place them on an oven tray lined with parchment paper.
  • Put them in the fridge for at least 4 hours so they hold together when it is time to deep fry them.
  • Cut the avocados in half and remove the seeds.
  • Scoop out the avocado from the skin, place in a bowl and roughly mash the avocados with a fork.
  • Half the tomato and grate it on the cut side all the way down to the skin.
  • Discard the skin and add the grated tomato into the bowl.
  • On a chopping board, mince the onion and garlic with the MIDSUMMER® HOT SALT so that the coarse crystals break down the aromatics, transforming it into a paste.
  • Add it to the bowl together with the rest of the ingredients and mix it all together with a fork.
  • Mix the flour, baking powder and salt in a bowl.
  • Whisk the aquafaba in another bowl, then stir the whisked egg and beer into the flour mixture.
  • Stir to form an even mixture.
  • Line a bowl with a few layers of paper towel and put it next to the cooker.
  • Heat plenty of oil to 180°C in a high-sided saucepan.
  • Reduce the heat and try to keep the temperature at 180°C as far as possible.
  • Dip the cheese balls in the batter and then transfer them directly to the deep-fryer,
    6-7 at a time for about 3 minutes, or until they are golden brown.
  • Push them around carefully with a slotted spoon every now and again.
  • Lift them out and drain on the paper towel-lined bowl.
  • Sprinkle with some MIDSUMMER® HOT SALT and turn them so the salt is evenly distributed.
  • Serve straight away with the guacamole on the side.
  • Serve with fresh herbs such as basil and mint
-Recipe by Martin Nordin
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