Best Cheese Fritters Recipes

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ZUCCHINI-PARMESAN CHEESE FRITTERS



Zucchini-Parmesan Cheese Fritters image

Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!

Provided by VeggieCravings

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 10

Number Of Ingredients 11

3 large zucchini, finely grated
½ teaspoon salt
1 egg
5 tablespoons all-purpose flour
4 tablespoons Parmesan cheese
¼ teaspoon salt
ground black pepper to taste
oil for frying
1 tablespoon grated Parmesan cheese, or to taste
1 pinch salt
¼ cup sour cream, for topping

Steps:

  • Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  • Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  • Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g

ZUCCHINI AND FETA CHEESE FRITTERS (KOLOKITHOKEFTEDES)



Zucchini and Feta Cheese Fritters (Kolokithokeftedes) image

These aren't your typical zucchini fritters! These are made the Greek way with feta cheese and a hint of mint. Sure to be a hit with your company.

Provided by GreekMuse

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 1h

Yield 15

Number Of Ingredients 10

1 potato
3 zucchini, shredded
1 egg, beaten
½ sweet onion, finely chopped
10 fresh mint leaves, finely chopped
1 (8 ounce) package feta cheese, crumbled
¼ cup dry bread crumbs
6 tablespoons all-purpose flour
½ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
  • In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
  • Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  • Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 8.1 g, Cholesterol 25.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 200.6 mg, Sugar 1.5 g

HAMMED-UP FRITTERS WITH MANCHEGO CHEESE SAUCE



Hammed-Up Fritters with Manchego Cheese Sauce image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 23

Peanut oil, for frying
2/3 cup self-rising flour
1/2 teaspoon smoked paprika
2/3 cups chicken stock
3 tablespoons minced chives
2 eggs, beaten
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups minced serrano ham
1 onion, finely chopped
Manchego Cheese Sauce, recipe follows, for dipping
2 tablespoons olive oil
2 shallots, minced
2 jalapenos, minced and seeded
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon
1 cup shredded Manchego cheese
1 teaspoon smoked paprika
1/2 cup sour cream

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  • In a large bowl add the flour, smoked paprika and chicken stock and chives. Whisk well to form a thick batter. Stir in the 2 beaten eggs and a pinch of salt and pepper.
  • In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes. Allow the ham and onion to cool in the pan. Once cooled, add ham mixture along with any oil to the batter. Season the batter with more salt and pepper. In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes. Drain on brown paper or paper towels and repeat with the remaining batter. Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side.
  • For Cheese Sauce:
  • Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften the shallots. Add the flour and mix to form a roux. Stir in the milk and bouillon, whisking well to blend. Whisk in the cheese and combine well. Reduce the heat to low and add smoked paprika and sour cream. Whisk to combine and serve warm with fritters.

CHEESE FILLED PLANTAIN FRITTERS (PIONONOS)



Cheese Filled Plantain Fritters (Piononos) image

Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese. They can also be stuffed with ground beef (picadillo). Recipe from about.com.

Provided by l0ve2c00k

Categories     Puerto Rican

Time 45m

Yield 12 piononos

Number Of Ingredients 8

3 ripe plantains (yellow stage)
2/3 cup cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon water
toothpick
vegetable oil (for frying)

Steps:

  • Peel the plantains. Slice each one lengthwise into 4 equal slices.
  • In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
  • Remove the slices and drain on paper towels until cool enough to handle.
  • Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
  • Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
  • In a bowl, mix together the eggs, salt, flour and water.
  • Cover the open ends of the piononos with the flour and egg mix.
  • Fry the piononos on each end until it is sealed and golden.

Nutrition Facts : Calories 94.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 41.8, Sodium 101, Carbohydrate 14.9, Fiber 1.1, Sugar 6.8, Protein 3.3

ZUCCHINI & CHEESE FRITTERS



Zucchini & Cheese Fritters image

This was my Mom's recipe. It's an easy recipe to make and so versatile. Just add whatever spices or herbs you like.

Provided by Junebug

Categories     < 30 Mins

Time 30m

Yield 1 Batch

Number Of Ingredients 7

3 cups zucchini, grated
1 1/2 cups grated cheddar cheese
1/2 cup onion, minced
fresh garlic, minced or garlic powder, to taste
1 egg
1 cup Bisquick (approximate)
oil

Steps:

  • Mix all ingredients just until blended.
  • Heat enough oil in a pan to cover bottom.
  • Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
  • Remove from oil and drain on paper towels.
  • Sprinkle lightly with salt.

CAULIFLOWER SOUP WITH BLUE CHEESE FRITTERS



Cauliflower Soup with Blue Cheese Fritters image

Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. To say I was happy with the results would be a serious understatement. Soup is comforting, soothing, soul-warming - not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h30m

Yield 4

Number Of Ingredients 18

¼ cup water
2 tablespoons butter
1 pinch salt
¼ cup flour
1 egg
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
salt to taste
1 head cauliflower, broken into florets
2 cups water
2 cups chicken stock
½ cup heavy cream
1 pinch ground nutmeg, or more to taste
1 pinch cayenne pepper, or more to taste
2 ounces cold firm blue cheese, crumbled
2 cups vegetable oil for frying
1 tablespoon chopped fresh chives, or more to taste

Steps:

  • Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
  • Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
  • Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.

Nutrition Facts : Calories 402 calories, Carbohydrate 18 g, Cholesterol 108.5 mg, Fat 34 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 15.4 g, Sodium 694.1 mg, Sugar 5.2 g

CHEDDAR CHEESE CORN FRITTERS



Cheddar Cheese Corn Fritters image

These fritters are especially delicious with the juice from a pork or beef roast, but just as good a side dish to any meal. If desired, they can be made without the grated cheese. This recipe makes alot of fritters, but they freeze excellent, although I doubt if there will be any leftovers, these are so delicious! Cooking time is for each fritter, and is only approximate, it depends on the size of the fritters.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 16m

Yield 30 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (or to taste)
black pepper
1/4 cup sugar (or less to taste)
2 eggs, beaten
1 cup milk (or half and half cream)
1/4 cup butter, melted
1 cup finely grated cheddar cheese
1 1/2 cups canned corn niblets, drained
oil (for frying)

Steps:

  • In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar.
  • In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined.
  • Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon.
  • Heat oil a heavy-bottomed skillet.
  • Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides.
  • Remove to a paper towel.
  • **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.

CORN FRITTERS WITH HERB SALSA AND FRESH CHEESE: AREPITAS WITH CHIMICHURRI AND QUESO FRESCO



Corn Fritters with Herb Salsa and Fresh Cheese: Arepitas with Chimichurri and Queso Fresco image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 16

1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper
2 cups harina pan (precooked white corn flour), or cornmeal
1/2 cup grated Parmesan
1 teaspoon fine salt
2 cups lukewarm water
1/2 cup milk
3 tablespoons vegetable oil, plus more for frying
1/2 pound queso fresco, crumbled

Steps:

  • Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
  • Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  • Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
  • Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
  • Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

ZUCCHINI, CHEESE AND HERB FRITTERS



Zucchini, Cheese and Herb Fritters image

Categories     Cheese     Herb     Vegetable     Appetizer     Brunch     Fry     Vegetarian     Lunch     Zucchini     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 30 fritters

Number Of Ingredients 13

For fritter mixture
4 cups coarsely grated zucchini
2 teaspoons coarse sea salt
1 cup chopped scallion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tablespoon dried oregano (preferably Greek), crumbled
1 cup cornstarch
1 cup grated kefalotíri or Pecorino cheese
For frying
About 2 cups safflower oil
About 2 cups olive oil
Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Steps:

  • Make zucchini batter:
  • Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
  • Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
  • Fry fritters:
  • Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
  • Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
  • Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

ZUCCHINI FRITTERS WITH HERBS AND CHEESE



Zucchini Fritters with Herbs and Cheese image

Categories     Cheese     Herb     Appetizer     Side     Fry     Yogurt     Zucchini     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

5 zucchini (about 1 1/4 pounds), grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (about 3 ounces)
1 cup (scant) toasted whole wheat breadcrumbs
2 large eggs, lightly beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt

Steps:

  • Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
  • Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.

CHEESE FRITTERS



Cheese Fritters image

These fritters are made with cheese then fried in oil, so they are a perfect addition to your Hanukkah table. Serve them hot with jam on the side.

Provided by Rachel

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 cup drained cottage cheese
1 egg
¼ cup half-and-half
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
2 tablespoons white sugar
1 teaspoon ground nutmeg
4 cups vegetable oil for frying
3 tablespoons confectioners' sugar

Steps:

  • In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
  • Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Nutrition Facts : Calories 882.6 calories, Carbohydrate 15.7 g, Cholesterol 24.2 mg, Fat 90.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 12.7 g, Sodium 244.4 mg, Sugar 5.1 g

QUINOA, BACON, AND BLUE CHEESE FRITTERS WITH HORSERADISH-YOGURT SAUCE



Quinoa, Bacon, and Blue Cheese Fritters with Horseradish-Yogurt Sauce image

Provided by Jessica Harlan

Categories     Cheese     Dairy     Side     Fry     Yogurt     Horseradish     Blue Cheese     Meat     Bacon     Quinoa     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 dozen Fritters

Number Of Ingredients 14

1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

Steps:

  • 1. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork.
  • 2. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley.
  • 3. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven.
  • 4. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)



Welsh Glamorgan Sausages With Onion Chutney (Cheese Fritters) image

Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep's cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.

Provided by Olha7397

Categories     Welsh

Time 22m

Yield 4 serving(s)

Number Of Ingredients 27

2 tablespoons butter
2 tablespoons olive oil
1/2 cup granulated sugar
5 red onions, peeled, finely chopped
1 garlic clove, finely chopped
1/4 cup finely chopped gingerroot
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch ground cloves
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
2 tablespoons red pepper jelly
2/3 cup dry red wine
sea salt & freshly ground black pepper
8 ounces cheshire cheese (250 g) or 8 ounces sharp cheddar cheese (250 g)
3 green onions, white part only, roughly chopped
3 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh thyme leave, finely chopped
1 1/2 teaspoons dry mustard
sea salt & freshly ground black pepper
1 cup fresh breadcrumb
3 large eggs, separated
milk, as needed
flour, as needed
1 1/2 cups fine dry breadcrumbs
vegetable oil (for frying)

Steps:

  • FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
  • FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
  • Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale.
  • Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragonâ€"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste.
  • New Celtic Cooking.

CHEESE & JALAPENO GRIT FRITTERS



Cheese & Jalapeno Grit Fritters image

Crispy alternative to hush puppies

Provided by Theresa Burgess

Categories     Other Appetizers

Time 4h30m

Number Of Ingredients 17

3 c chicken broth
1 clove garlic, minced
1/4 c onion, minced
1 c grits, white, old fashioned
4 oz cheddar cheese, shredded, extra sharp
1 c heavy cream
2 Tbsp jalapeno peppers pickled, minced
1/2 c bacon, cooked, chopped
3 Tbsp butter
1 Tbsp vegetable oil
salt and pepper to taste
2 eggs
1/4 c water
1 1/2 c panko bread crumbs
vegetable oil for frying
sweet chili sauce (optional)
cajun mayonnaise (optional) recipe at bottom

Steps:

  • 1. In a medium saucepan add 1 tablespoon oil and minced onion. Cook until translucent. Add minced jalapenos and cook for 2 minutes. Next add the chicken broth and bring to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, bacon, butter and cream. Season with salt and pepper and serve immediately.
  • 2. Cool mixture and refrigerate for at least 4 hours up to 24 hours.
  • 3. Remove grit mixture from the refrigerator. Roll grits into 1 1/2-inch balls. Whisk together eggs and water. Dip balls in egg wash, and roll in breadcrumbs.
  • 4. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm with sweet chili sauce or Cajun Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm with Sweet Chili Sauce or Cajun Mayonnaise . (recipe below)
  • 5. Cajun Mayonnaise: 1/2 cup, finely chopped celery 1/2 cup, finely chopped green onions 1/4 cup prepared horseradish 1/4 lemon juice 2 tablespoons, catsup 2 tablespoons, Worcestershire sauce 1 tablespoon, prepared mustard 1 tablespoon, white vinegar 1 tablespoon, Tabasco sauce 1 tablespoon, minced garlic 2 teaspoons, sweet paprika 1 teaspoon, salt Mix all ingredients well and chill.

JALAPENO CHEESE FRITTERS



Jalapeno Cheese Fritters image

Appetizer balls with a soft cheesy interiors with a crunchy exterior. Serve with your dip of choice. I believe this to be an Abuelo's recipe.

Provided by gailanng

Categories     Cheese

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
24 ounces cheddar cheese, shredded
24 ounces monterrey cheese, shredded
8 ounces jalapenos, deseeded and finely chopped
1 teaspoon seasoning salt (like Lawry's)
1/4 cup all-purpose flour
2 1/2 cups breadcrumbs (or more as needed)
4 eggs
1 cup water

Steps:

  • In a mixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapenos and seasoning, mix well. Using a level tablespoon as measurement, measure cheese fritters. Roll into balls and place on a plate or sheet pan and set aside. Prepare breading station.
  • Breading Station: In a 1/2 size foil pan place flour. In another 1/2 size foil pan, crack eggs add water. Whip to create egg wash. In another 1/2 size metal foil pan place bread crumbs. Place an empty 1/2 size foil pan next to the bread crumbs. Place the unbreaded cheese balls next to the flour. Start breading procedure.
  • Breading Procedure: Place 20 cheese balls into flour. Toss gently to coat. Shake off excess flour and place cheese balls into egg wash. Cover cheese balls completely with egg wash. Transfer cheese balls to bread crumbs. Toss gently to coat. Shake off excess bread crumbs and return cheese balls to egg wash. Return cheese balls to bread crumbs. Toss gently to coat thoroughly. Place on sheet tray lined with parchment paper.
  • Frying Procedure: Heat counter top fryer or frying pan filled with oil to 360 degrees. Fry cheese balls for about 1 1/2 minutes on until golden brown. Place fritters on a plate lined with paper towel to absorb excess grease. Serve immediately with ranch dressing for dipping.

CAULIFLOWER & CHEESE FRITTERS WITH WARM PEPPER RELISH



Cauliflower & cheese fritters with warm pepper relish image

Crispy vegetable fritters with tangy dip that everyone will love - perfect as a summer BBQ side

Provided by Good Food team

Categories     Buffet, Side dish, Supper

Time 1h50m

Number Of Ingredients 19

1 cauliflower - you need 350g/12oz
100 g/ 4 oz plain flour
4 eggs , beaten
100 g/ 4 oz feta cheese , roughly crumbled into small chunks
125g ball mozzarella , torn into small pieces
zest 1 lemon , plus wedges to serve
small bunch flat-leaf parsley , roughly chopped
olive oil , for frying
1 onion , chopped
2 red peppers , chopped
small chunk ginger , finely grated
2 garlic cloves , crushed
1 red chilli , chopped (leave the seeds in)
1 tbsp olive oil
2 tsp yellow mustard seed
250 g/ 9 oz tomatoes , roughly chopped if large, left whole if cherry
50 g/ 2 oz soft light brown sugar
50 ml/ 2 fl oz red wine vinegar
2 tbsp sultana

Steps:

  • For the relish, soften the onion, peppers, ginger, garlic and chilli in the oil in a large saucepan. Once softened, add the mustard seeds, tomatoes, sugar and vinegar. Cover and simmer for 30 mins, then uncover and simmer for 10 mins more until soft and sticky rather than too saucy. Turn off the heat and stir in the sultanas. This relish will keep in the fridge for up to 3 days, or freeze for up to a month.
  • Boil a large saucepan of water. Quarter the cauliflower and cut away most of the central large stalk. Weigh 350g cauliflower for the recipe and put the rest in the fridge to use another time. Very roughly chop the cauliflower - you should end up with a mix of small florets and some finer bits. Once the water is boiling, add all the cauliflower, cover and cook for 3 mins exactly. Immediately drain, then tip everything back into the saucepan and put back over a low heat, to dry out for a few mins.
  • Put the flour into a large bowl with plenty of seasoning and gradually whisk in the eggs to make a smooth batter. Stir in the cheeses, lemon zest and most of the parsley, then gently stir in all of the cauliflower.
  • Pop your oven on low so you can keep the fritters warm while you cook in batches. Place an old sturdy oven tray (anything flimsy might buckle) or a sturdy frying pan or griddle straight onto the barbecue. Wipe with some olive oil, then spoon on some mixture to make roughly 10-12cm round fritters. Fry for 3-5 mins until golden underneath and the batter just looks set on the top, then use a fish slice to flip the fritters over and press down with the back of the slice to squash any big cauliflower bits and flatten the bottoms a bit. Cook again for 3-5 mins until golden, then transfer to a parchment-lined tray and keep warm in the oven while you cook the rest.
  • To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

Nutrition Facts : Calories 590 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.01 milligram of sodium

FRIED POLENTA CHEESE FRITTERS



Fried Polenta Cheese Fritters image

Provided by Daisy Martinez

Categories     Milk/Cream     Cheese     Side     Vegetarian     Cornmeal     Pan-Fry     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 9

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup whole milk
1 cup water
1/2 cup (packed) coarsely grated Edam cheese (about 3 ounces)
1 1/2 cups canola oil
Chopped fresh parsley

Steps:

  • Lightly oil 8x8x2-inch metal baking pan. Whisk first 4 ingredients in bowl. Bring milk and 1 cup water to boil in large saucepan over medium-high heat. Gradually whisk in dry ingredients. Reduce heat to medium-low; simmer until very thick, whisking constantly, about 2 minutes. Remove from heat. Mix in cheese. Transfer batter to prepared pan; press to even layer. Chill until cold.
  • Cut fritter batter into 3 strips. Cut each strip crosswise into 8 rectangles. Turn rectangles out of pan onto work surface. Heat oil in medium skillet over medium-high heat. Working in batches, add fritters to skillet and sautée until golden brown, about 5 minutes per side. Transfer fritters to paper towels to drain. Arrange fritters on platter. Sprinkle with parsley and serve hot.

HAM N' CHEESE FRITTERS #5FIX



Ham N' Cheese Fritters #5FIX image

Make and share this Ham N' Cheese Fritters #5FIX recipe from Food.com.

Provided by JARVD

Categories     Ham

Time 17m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 5

2 1/2 cups Simply Potatoes Traditional Mashed Potatoes
1/2 cup ham, chopped
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 cup flour

Steps:

  • Preheat a 12-inch skillet with cooking oil spray on medium high heat. In medium size bowl combine potatoes, ham, cheese, and garlic powder, and mix well. Divide into 4 equal patties about 1/2 inch thick. Coat patties with flour, shaking off excess. Fry patties 4-6 minutes on each side, turning only once until golden brown. Yields 4 servings.

Nutrition Facts : Calories 140.8, Fat 5.8, SaturatedFat 3.3, Cholesterol 23.9, Sodium 353.6, Carbohydrate 12.4, Fiber 0.5, Sugar 0.1, Protein 9.1

FRESH CORN FRITTERS WITH CHEDDAR CHEESE



Fresh Corn Fritters with Cheddar Cheese image

A delicious summer dish highlighting fresh corn. Adapted from Alexandra Stafford's version of Deborah Madison's "Local Flavors"

Provided by Marilena Leavitt

Categories     Side dish

Time 35m

Yield 16 fritters

Number Of Ingredients 11

2 large eggs, beaten lightly
3 scallions, white and green parts, very thinly sliced
¼ cup fresh cilantro, chopped
4 oz. cup white, extra sharp cheddar cheese, grated
3 medium ears of corn, shucked
¼ cup all-purpose flour
¼ tsp. sea salt
--- freshly cracked black pepper, to taste
--- pinch of red pepper flakes (optional)
--- olive oil (or vegetable oil) for frying
--- sour cream for serving

Steps:

  • Gather all the ingredients. Place a clean kitchen towel over a medium bowl. With a sharp knife, remove the kernels from the cob. Reverse your knife and scrape any remaining pulp from the cob using the dull side of the knife (you should have about 1½ cups of kernels). Empty the kernels into the bowl.
  • Add the rest of the ingredients and mix well. Season with salt and pepper and set aside. If you are not ready to cook the fritters, cover the mixture and refrigerate it until ready to use; just remember to stir well before frying.
  • When you are ready to cook the fritters, check the batter by using a spoon to lift a heaping spoonful from the mixture. The batter on the spoon should just hold together, without being watery. If it is too wet, adjust with some extra flour.
  • Heat the oil over medium-high temperature in a large, no-stick, heavy-bottomed skillet. When the oil begins to shimmer, carefully drop one heaping tablespoon of the mixture into the skillet. Reduce the heat to medium. Gently flatten the patty with a spatula. After about a minute or two, check the underside to ensure that it is lightly browned. Flip the fritter, and cook for one or two minutes more on the other side, or, until it is evenly a golden brown color. Transfer the fritter to a plate lined with a paper towel and let it cool briefly. Taste. If the fritter needs more seasoning, add more to the batter. If the fritter was too wet and did not stay together at all, add a bit more flour. If the fritter is too thick, add an additional ½ beaten egg to the batter. Mix again very well.
  • Fry up the rest of the fritters in the same way as the tester fritter, adding a thin layer of oil to the pan with each batch.
  • Serve the fritters with a dollop of sour cream and, if you wish, a wedge of fresh lime.

CHEESE FRITTERS WITH HONEY MUSTARD DIPPING SAUCE RECIPE - (3.9/5)



Cheese Fritters With Honey Mustard Dipping Sauce Recipe - (3.9/5) image

Provided by Booper-2

Number Of Ingredients 21

Fritters:
3 eggs
8 ounces sour cream
1/2 cup Swiss cheese, shredded
3 cups pepper jack cheese, shredded
2 cups sharp cheddar cheese, shredded
2 cups Parmesan cheese, shredded
2 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons cayenne pepper
3 cloves garlic, minced
2 tablespoons garlic powder
2 tablespoons parsley, minced
1/2 cup green onions, minced
Fat for frying
Sauce:
3 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons spicy mustard
3 tablespoons white sugar
1 tablespoon hot sauce

Steps:

  • Combine all ingredients except fat in a bowl. Refrigerate for 1 hour so mixture hardens. Preheat oil in deep fryer to 350°F. Roll cheese mixture into bite-sized balls. Fry 1 1/2 minutes or until golden brown. Remove from fryer and place on serving plate with paper towels to absorb grease. Dipping Sauce: Mix all ingredients.

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