Cheese Fritters
Robbie deep-fries these yummy morsels, but you can bake them if you like. They are delicious dipped in a honey mustard sauce or enjoyed plain.
Ingredients
- 1¼ cups flour (self-rising might help them puff more)
- 1 Tbsp garlic powder
- 1 tsp salt
- Pinch cayenne pepper
- 2 eggs
- ⅕ cup sour cream
- 1½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Swiss cheese, shredded
- ½ cup green onions, diced
- 1½ cups Panko breadcrumbs
Instructions
- Line a rimmed baking sheet with parchment paper.
- Combine dry ingredients except Panko breadcrumbs in a large bowl.
- Make a well in the middle and lightly whisk in the eggs.
- Add the rest of the ingredients and mix well.
- Scoop golf ball-sized balls onto the baking sheet.
- Refrigerate for at least 1 hour or freeze for half an hour.
- Place Panko crumbs in a bowl. Roll a ball in your hands to firm, then roll in the crumbs and return to the baking sheet. Repeat for all the balls.
To deep-fry:
- Heat oil to 350. Lower fritters into oil with a slotted spoon and fry until golden.Drain on brown paper on a wire rack.
To bake:
- Preheat the oven to 425 before you remove the balls from the refrigerator. Bake about 12 minutes, turn all, and bake about 5 more minutes, until golden and crisp.Transfer parchment paper to a wire rack to cool.
- Either way you cook the fritters, enjoy it warm with soup or as an appetizer with the sauce.