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, finely 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 flour + 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 until well combined.
2. Add the grated cheese and salt/pepper to the cream cheese mixture.
Combine well. If desired, 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 and roll into fritters.
5. Set up 3 stations for breading: flour + cornstarch, buttermilk
and panko breadcrumbs
6. Use a fork to mix flour and cornstarch together. Roll each fritter in the flour
mixture until completely coated. Dust off the excess.
7. Add the floured fritter into the buttermilk and coat completely.
8. Roll wet buttermilk fritter in the panko breadcrumbs, pressing the panko
firmly into the fritters.
IMPORTANT: Fritters must be completely coated to prevent fried cheese from
leaking during deep frying.
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 deep frying. 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.
ReCiPes
SO-309514 BELLA 0.9L Deep Fryer IM_r4.indd 12
2013-06-03 11:38 AM