These brawn fritters, from the Kensington Arms, Bristol, are an ideal starter or bar snack to enthuse any diner’s taste buds. Easy to make and a real treat for customers, this is an example of Estrella Damm Top 50 Gastropubs cookery at its best.
■ 10 large cubes/rectangles of brawn
■ 2 eggs
■ 300ml milk
■ Plain flour for dusting
■ Panko (Japanese breadcrumbs)
■ Salt and pepper
■ Place a handful of plain flour in a large bowl and a handful of the panko breadcrumbs in another large bowl.
■ Season both well with salt and pepper.
■ In a third bowl, whisk together the eggs and milk until combined.
■ Individually, dust the pieces of brawn in the flour, then wash in the egg mix and then the breadcrumbs.
■ Lay the breaded brawn on a tray and refrigerate for at least 30 minutes.
■ Pre-heat a deep fat fryer to 180°C.
■ Fry no more than three fritters at a time until golden brown.
■ If the fritters aren’t cooked through (hot in the middle), then pop them in the oven at 180°C until done.
■ Rest on kitchen towel to drain excess oil and serve hot with pickles, chutney and toast.
And to drink?
Beer: New London brewery Magic Spells’ 4.2% ABV craft lager has all the makings of a perfect paring for this bar snack. Perle, Saaz and Tettnang hops give this light and easy drinker a floral note, yet the brew is strong enough to cut through the heavy texture of the brawn.
Cider: Kent Cider Company’s 6% ABV Granny Smith cider uses crisp Granny Smith apples to create a dry, wine-like brew, capable of cutting through deep-fried meaty snacks.