Makes 8 small fritters
2 tsp finely grated orange zest
1 Tbs port
2 Tbs boiling water
80g slivered almonds, toasted
3 Tbs flour
1 egg, whisked
3/4 cup panko breadcrumbs
Vegetable oil for frying
1 Put the dates into a bowl with the orange zest. Pour over the port and boiling water then leave for 30 minutes to soften.
2 Have the chevre at room temperature. Form into balls. Poke a hole in the centre then push in a date with a little orange zest and a few almonds. Smooth the cheese over to cover the holes.
3 Put in the fridge for 15 minutes to become firm.
4 Roll each ball in flour, then into the whisked egg and finally into the panko crumbs, pressing the crumbs firmly. Return to the fridge for a further 30 minutes to become firm.
5 Pour enough vegetable oil into a saucepan to reach 10cm. When the surface begins to shimmer or the temperature has reached 180C, lower the balls into the oil and gently turn until golden. This will only take approximately 2-3 minutes. Transfer to paper towels to drain then serve immediately with toasted almonds scattered over.