Pepper Jack Fritters With Apple Jack Dipping Sauce
From keni 13 years ago
- about an hour to make
- Serves 8
These fritters are packed with cheese and peppers and served with a spicy apple dipping sauce...with a different kind of "kick"! Start your dipping sauce, first, cus it needs to simmer! :)
Ingredients
Fritters
- 1 cup all-purpose flour shopping list
- 1/2 cup yellow cornmeal shopping list
- 1 teaspoon baking powder shopping list
- 1t salt shopping list
- 2 eggs shopping list
- 1 cup buttermilk shopping list
- 1 small can chopped green chiles or jalapenos shopping list
- 1 tablespoon fresh parsley or cilantro, chopped shopping list
- 16oz cheese, freshly grated(I use cojack and Monterey Jack, usually, but almost any similar texture cheese will work shopping list
- oil to fry(I use peanut oil) shopping list
For Dipping Sauce
- 1 Granny Smith or similar tart, green apple, cored, peeled and wedged or roughly chopped shopping list
- 2 roasted red peppers, roughly chopped shopping list
- 1/4-1t red chili flakes(I use my own blend, and I use a heaping t, but it is hot, so reduce, as desired) shopping list
- 1/4 cup honey(or more, if desired, to taste) shopping list
- 1oz Jack Daniels Whiskey shopping list
- juice from 1 lemon shopping list
How to make it
- In a mixing bowl, combine the flour, cornmeal, cilantro, baking powder and salt. In a separate mixing bowl, whisk together the eggs and buttermilk. See Photo
- Add the wet ingredients to the dry and fold together gently to combine well. Don't over beat, but make sure it's mixed well. See Photo
- Add chilis and cheese and fold.
- Let rest about 15 minutes
- (Hopefully you've timed it so in this 15 minute, you can finish the dipping sauce, below! :)
- Fry in 355 oil for 3-5 minutes depending on the size you make them(see note). It's important to keep the oil temp at between 350-360 at all times.
- Drain well and serve with sauce.
For Dipping Sauce
- Combine all ingredients except whiskey in heavy sauce pan and simmer about 1 hour, stirring occasionally See Photo. breaking up pieces as it cooks, to distribute the flavors. See Photo
- Let cool about 10 minutes then transfer to blender or food processor.
- Add whiskey and puree until smooth.
- Taste and add more honey, if desired, the blend again.
- Sauce can be served warm, room temperature or cold.
- **Please note. I like to make fritters using my trigger ice cream scoop, but when they are that large, they are harder to get cooked through without browning too much on the outside. A cast iron pan and a thermometer really are best for this. So, if you're worried, just use a cookie size scoop or about 2T of batter a time...then you just have bite sized fritters! :)
People Who Like This Dish 41
- foodygirl1979 Pittsburgh, PA
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- chummers Lindstrom, MN
- mark555 Center Of The World Ma' Center Of The World, KS
- zoetheunicorn Hastings, AU
- mommyluvs2cook Santa Fe, TX
- Skruzel Fairhaven, MA
- umpy001 Nowhere, Us
- gonenuts72 EC County, Wisconsin
- megansmolen Nowhere, Us
- Plus 31 othersFrom around the world!
The Rating
Reviewed by 2 people-
Wow. What a fabulous recipe this is. Yum Yum Yum Your picture is awesome, as well. Go for it Keni - you have it all, gal.
impssweetp
in loved it
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Woooweee! I can't wait for football season! This are going to be on the menu. Thanks Keni.
rottman
in Nottingham loved it
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