Sunday, November 3, 2013

Fried Cheese Fritters

In Eastern Wisconsin, just over the Illinois border, is a town called Bristol, which has held a large Renaissance Faire since 1972.  Living outside of Chicago, we went to the faire many summers growing up.  And then later, my aunt owned a permanent booth at the faire for years where she sold her very cool handmade dolls.  It's like a small village.  And in their food court, they have always sold these cheese fritters which are A-MAZ-ING!  During a visit back to the Chicagoland area a few years ago, I took Justin to visit the faire for his first time and he agreed - we needed the recipe for those fritters.  We were never successful in getting it. 

The other night, Justin was mentioning these evil, addictive fritters again and I started Googling, on a mission to find a similar recipe.  I ended up taking some ideas from a few different recipes and then added a few twists of my own to it.  They came out awesome!  We were so stoked!  They were also super quick and very easy.  Score!

I think I have the Nekromantix in my head because Halloween was just here... and I dig a little gothabilly/psychobilly sometimes.   I'm a sucker for big pompadours and stand-up bass.  Nekromantix's "Horny In A Hearse".  -jen


FRIED CHEESE FRITTERS
Time:  20-30 minutes
Difficulty:  Easy
Makes:  about 12 fritters, depending on size
  • 1 and 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 2/3 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/4 cup chopped green onions (I used just the green tops)
Preheat peanut or vegetable oil in deep fryer (or use 3 cups of oil in a large pan) to 350 degrees.

In a large mixing bowl, whisk together flour, baking powder, salt, chili powder, garlic powder, black pepper and cayenne pepper.  Set aside.

In a smaller mixing bowl, add egg and milk.  Whisk.  Pour wet ingredients into dry ingredients and mix, just until dry ingredients are combined.  Don't over-mix.  Fold in shredded cheese and green onion.


Carefully drop a heaping tablespoon of the mixture into the oil.  Most fryers or pots will hold about 4-5 fritters at a time.  Do not overcrowd.  Cook for 3-4 minutes, turning fritters half-way through the cooking time.  They should be a deep golden colour.

I made a quick spicy dipping sauce with 3 parts plain Greek yogurt, 1 part mayo, enough Sriracha to give it a spicy kick, and then a dash of Worcestershire, some seasoning salt, chili powder, cumin and tarragon.  You could use ranch, mustard or barbecue sauce.  Whatever you want.  Or no dipping sauce.



2 comments:

  1. so I have been looking for this recipe almost monthly for 4 years !!!!!!!!! I KNEW sooner or latter someone would make it, I will be trying this next weekend for my wisc family that actually works at the faire( grandson sells hot pretzels) and we go nuts for these, so how close is this wonderful looking recipe ?????

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    1. Hahah, I was looking for a copy cat recipe for years, too! I think they're a pretty close fritter to the original, though to be honest, when I came up with this recipe, it's been a few years since I'd been back to the faire! But the memory of the faire's fritters seemed pretty darn close! I'd actually really love to hear your feed back if you make these... what you think of them and how close they come to the faire's! We're always open to constructive criticism! And now... I really want to make these again, too! :) -jen

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