Chile and Cheese Fritters
- Yield: 18 pieces
- Prep: 5 mins
- Cook: 10 mins
You can substitute 1/3 cup diced roasted red peppers for the poblano. Serve with a tomato or fruit salsa.
Ingredients
- -- Oil
- 1cup buttermilk
- 1-- egg
- 1/4cup all purpose flour
- 1cup cornmeal
- 1teaspoon baking soda
- 1/2teaspoon salt
- -- Freshly ground black pepper
- 2ounces cream cheese, frozen and grated.
- 1-- roasted and peeled poblano or mild chile pepper, diced
Instructions
- Pour oil to a depth of 1 inch in a large skillet. Heat oil to 350F.
- Combine buttermilk and egg in a large bowl; mix well. Combine flour, cornmeal, baking soda, salt and pepper; mix well. Add dry ingredients to wet ingredients; stir well. Add cheese and poblano pepper.
- Drop batter into hot oil, in 1 heaping tablespoon dollops; fry about 3 minutes, flipping halfway through cooking. Remove and drain on paper towels. Serve immediately or keep warm in a 275F oven.
Recipe by Morgan Jarrett.
Nutritional Info *per serving
- Calories 100
- Glycemic Load 0
- Fat 6g
- Saturated Fat 1.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 15mg
- Sodium 180mg
- Potassium 45mg
- Carbohydrate 9g
- Fiber 0g
- Sugars 1g
- Protein 2g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 2%
- Calcium 2%
- Iron 4%