Collard Fritters with Gruyere Fondue from Littler in Durham – Garden & Gun

Ingredients

• 1 tbsp. olive oil
• 2 shallots, sliced
• 3 cups collard greens, washed, ribs removed, and sliced thinly
• ⅓ cup sugar
• ¾ cup apple cider vinegar
• ¼ cup water
• 1 tsp. salt
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 3 tsp. salt
• ½ tsp. paprika
• 1 tsp. black pepper
• 1 egg
• 4 tbsp. butter, melted
• ½ cup milk
• 1 cup bacon, diced (Allen Benton’s Bacon, or a thick, aged, highly smoked local bacon)
• 1 ½ cup Gruyere, grated
• ⅔ cup all-purpose flour
• 1 ½ cup dry white wine
• 1 ½ cup vegetable stock
• Nutmeg