Fried Cheese Fritters
Tags: Appetizer Side Dish
Yield: 12
- 1 and 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 egg
- 2/3 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/4 cup chopped green onions (I used just the green tops)
- Preheat peanut or vegetable oil in deep fryer (or use 3 cups of oil in a large pan) to 350 degrees.
- In a large mixing bowl, whisk together flour, baking powder, salt, chili powder, garlic powder, black pepper and cayenne pepper. Set aside.
- In a smaller mixing bowl, add egg and milk. Whisk. Pour wet ingredients into dry ingredients and mix, just until dry ingredients are combined. Don't over-mix. Fold in shredded cheese and green onion.
- Carefully drop a heaping tablespoon of the mixture into the oil. Most fryers or pots will hold about 4-5 fritters at a time. Do not overcrowd. Cook for 3-4 minutes, turning fritters half-way through the cooking time. They should be a deep golden colour.
- I made a quick spicy dipping sauce with 3 parts plain Greek yogurt, 1 part mayo, enough Sriracha to give it a spicy kick, and then a dash of Worcestershire, some seasoning salt, chili powder, cumin and tarragon. You could use ranch, mustard or barbecue sauce. Whatever you want. Or no dipping sauce.
- The board at the Faire says that the cheese is Monterrey Jack.
