Croix Valley Cheese Fritters
Croix Valley Cheese Fritters
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Snacks and Apps
Croix Valley Cheese Fritters with honey mustard dipping sauce anyone?
Mike Schilling
Ingredients
- 3 eggs
- 8 ounces of sour cream
- 3 tablespoons Croix Valley Memphis Dry Rub
- 1/2 teaspoon cayenne pepper if desired
- 2 to 2 1/2 cups flour
- 7 cups of shredded cheese
- Sauce
- 2 parts Croix Valley Honey Dijon Barbecue 'N Brat Sauce
- 1 part honey
Directions
Mix the eggs, sour cream, and seasonings in a large bowl first, and then fold in cheese.
Slowly add flour to mixture and work into the fritter dough. You’ll know when there’s enough flour added, trust me. This batch took 2 cups and it started showing signs that more flour wouldn’t work in.
For the cheeses, this is where you can have some fun and give it your twist. I used 3 cups of an Italian blend of mozzarella/provolone/Asiago, 2 cups of Colby/Monterey jack, and two cups of pimento cheese. I don’t think you can go wrong no matter what you pick for cheeses!
Put mixture in the refrigerator to cool which will make it easier to roll.
Scoop out and roll 1 inch balls. Fry for around 2 minutes in 325 degree oil and remove when golden brown.
Recipe Note
The sauce you can mix to taste but I use about 2 parts Croix Valley Honey Dijon Barbecue 'N Brat Sauce to 1 part honey. A couple dashes of Tabasco mixed in would be great if you like a little heat.
Pimento cheese was my twist and not needed. Any shredded cheese will work. But if you’re looking for a pimento cheese recipe I have one posted on this page a couple months ago with a Memphis sausage plate.
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