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Recipes
12
Roasted Red Pepper Cheese Fritters
• 3-3/4 cups vegetable or canola oil for frying
• 4 oz. cream cheese, room temperature
• 2 tablespoons roasted red peppers,
drained, nely chopped
• 1/2 teaspoon smoked paprika
• 2 tablespoons mayonnaise
• 6 oz. cheddar cheese, grated
• 4 oz. pepper-jack cheese, grated
• 1/2 teaspoon Kosher salt, or more to taste
• 1/8 teaspoon cayenne pepper, optional
• pepper jelly, for serving
3 Stations for Breading:
• 2/3 cup all-purpose our
+ 1/3 cup corn starch
• 1 cup buttermilk
• 1 cup panko breadcrumbs
1. In a medium mixing bowl, mix cream cheese, chopped peppers, mayonnaise and paprika
untilwell combined.
2. Add the grated cheese and salt/pepper to the cream cheese mixture.
Combine well. Ifdesired,add more salt and/or cayenne pepper to taste.
3. Chill for 2 hours or preferably, overnight.
4. Use a measuring tablespoon to make uniform balls of roasted red pepper cheese
androllintofritters.
5. Set up 3 stations for breading: our + cornstarch, buttermilk and panko breadcrumbs
6. Use a fork to mix our and cornstarch together. Roll each fritter in the our mixture
untilcompletely coated. Dust off the excess.
7. Add the oured fritter into the buttermilk and coat completely.
8. Roll wet buttermilk fritter in the panko breadcrumbs, pressing the panko rmly into
thefritters.
IMPORTANT: Fritters must be completely coated to prevent fried cheese from leaking
during deepfrying.
9. Continue until all fritters are breaded.
10. Chill breaded fritters for 1 to 2 hours or freeze for 1/2 hour.
IMPORTANT: Fritters must be very cold to prevent fried cheese from leaking during
deepfrying. Keep fritters refrigerated before frying.
11. Preheat oil to 375ºF.
12. Fry 3 to 5 fritters at a time for about 2 to 4 minutes, turning halfway, until golden brown.
Continue frying until all of the fritters are cooked.
13. Serve the roasted red pepper cheese fritters warm with pepper jelly.
13769, 14716_BELLA_0.9L Deep Fryer_145x210_IM_R17.indd 12 2020-03-09 11:04 AM
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