The warm, mellow flavour of Jarlsberg® is perfectly suited to fresh garden vegetables – its mild earthiness really helps sun-ripened flavours shine.
- 1 head garlic
- 2 tbsp olive oil, divided
- 2 cup sour cream
- Salt and freshly ground pepper
- 3 cup grated zucchini
- 1 small leek, trimmed and thinly sliced
- 2 large eggs
- 2/3 cup self-rising flour
- 200 g Jarlsberg®, grated (about 2 cups, divided)
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp olive oil
For the garlic cream:
Preheat oven to 400°F (200°C). Cut the top off the head of garlic and wrap it in aluminum foil, leaving the top exposed. Drizzle 1 tbsp of olive oil into the garlic, and cover the top with foil. Place on a small baking dish and bake for 30 minutes, until soft and caramelized. Allow to cool. Turn oven down to 250°F (120°C).
Peel the garlic and place the cloves in a bowl. MIx in the sour cream, remaining 1 tbsp of olive oil and season with salt and pepper to taste.
For the fritters:
Place grated zucchini in a clean kitchen towel and wring out to remove as much moisture as possible. In a large bowl, lightly beat the eggs. Add the zucchini, leeks, flour, 1 cup of Jarlsberg®, salt and pepper. Mix well.
In a large frying pan, heat the olive oil over medium heat. Scoop heaping tablespoons of batter into the pan and press them lightly to form rounds about 3-4 inches in diameter. Cook the fritters for 3-4 minutes, then flip them and cook for an additional 2 minutes, until golden brown and cooked through. Drain the cooked fritters on paper towels, sprinkle them with the remaining cup of Jarlsberg, then transfer them to the oven to keep warm.
When ready to serve, pile 3-4 fritters on a plate with a dollop of garlic cream. Can also be made bite-size for appetizers.