crispy cheese fritters topped with a sticky pomegranate beer jam
Combine the pomegranate arils, beer, sugar, lemon juice, and lemon zest in a small saucepan. Bring the mixture to a bubble over medium heat. Reduce the heat to low and let the mixture simmer until it thickens, about 15 minutes. The cooking time will vary, but you’re looking for a thickened, jam-like mixture that stays together. The pomegranate seeds should have softened.
Meanwhile, fill a medium heavy-bottom pot (like a Dutch oven) half way with safflower oil. Heat the oil over medium heat until it reaches 350°F. In a mixing bowl, whisk together the flour, baking powder, and salt until combined. Fold in the cheese. In a separate mixing bowl, beat the eggs. Whisk in the milk. Make a well in the dry ingredients and pour in the wet ingredients, using a wooden spoon to stir until the batter comes together.
Once the oil comes to temperature, spoon the batter into the oil using a small ice cream scoop or two regular spoons. They should be “rustic” looking, so don’t worry about making perfectly round balls. Cook the fritters in the oil for about 5 minutes, or until fully cooked through, using a fork to flip them over half way through the process. Adjust the heat when needed so that the oil remains at 350°F. Strain the fritters onto paper towels and immediately season with salt.
Continue to fry the fritters until all of the batter is used. Serve the fritters immediately with the pomegranate beer jam on the side to spoon over top.
This recipe makes 6 appetizer/snack portions.