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Find the perfect meal and the perfect wine for any occasion.

Lemon Herb Fritters with Goats Cheese

What makes this recipe so great is that you can pre-prepare the fritters and then just heat them on the day and add the beautiful toppings to be enjoyed by you and your guests.

Get a printable version here.

This recipe is from the kitchen of renowned New Zealand chef, Annabel Langbein who has been ever so generous in allowing us to reproduce it here.



1½ cups plain flour
3 tsp baking powder
3 eggs
1 cup chilled soda water or cold water
½ tsp salt
ground black pepper
1 cup finely chopped mixed soft herbs, eg basil, parsley, chervil, mint
¼ cup lemon juice
finely grated zest of 1 lemon
goats cheese
2-3 tbsp flavourless oil, e.g. grape seed, for frying


Fritter base:
Combine flour, baking powder, eggs, soda water or water, salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and store in the fridge until ready to cook – up to 4 hours ahead.

Heat a heavy frypan over medium heat and spray lightly with oil. Cook dessert spoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles form in the mixture. Lightly re-oil pan between batches. Transfer cooked fritters to a rack.

Top with goat’s cheese and a sprig of watercress. Accompany with a green salad or with a dipping sauce if serving as finger food.

Storage Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for 5-6 minutes.

This recipe is a perfect match for: