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.


-- 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


  1. Pour oil to a depth of 1 inch in a large skillet. Heat oil to 350F.
  2. 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.
  3. 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%