Jalapeno Cheese Fritters Food

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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.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA



Jalapeño Popper Fritters with Tomato Salsa image

Provided by Andrew Friedman

Categories     Hanukkah     Vegetarian     Dinner     Deep-Fry     Kosher     Candy Thermometer     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 fritters

Number Of Ingredients 11

1/4 pound medium green jalapeño chiles (about 4)
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking soda
3/4 teaspoon kosher salt, plus about 1/2 teaspoon for sprinkling on cooked fritters
1 cup buttermilk
1 large egg
2 ounces cream cheese, frozen and grated (about 1/4 cup)
6 to 8 cups vegetable oil
Tomato Salsa
Sour cream

Steps:

  • Preheat oven to 450°F.
  • Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
  • In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
  • In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
  • Serve immediately with salsa and sour cream.

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