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Ingredients

  • Oil
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 ounces cream cheese, frozen and grated.
  • 1 roasted and peeled poblano or mild chile pepper, diced

Instructions

  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.

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The recipe was originally published as Chile and Cheese Fritters on Relish.com

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