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Minus 8 recipes

Foie Gras Fritters

Serves

Four for Appetizer

Ingredients

250 g fresh foie gras, deveined

50 ml (2 oz) Minus 8

½ cup white flour with ½ tsp salt and black pepper, blended in a bowl

2 eggs, beaten in a bowl

grapeseed oil for frying

Method

Reduce the Minus 8 in a shallow pan over low heat for until it reaches a syrup‑like consistency, 5 to 10 minutes.

Roll chunks of foie gras in the palm of your hands into balls roughly the size of a quarter.

Dip the foie gras balls into eggwash, and then into flour mixture. Set aside on a dry plate.

Heat grapeseed oil to 375°, or frying temperature. Fry the foie gras in small batches for 1 minute, or until lightly browned.

Serve immediately with the reduced Minus 8 for dipping.