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