Jalapeño and Cheese Fritters
Prep time: 
Cook time: 
Total time: 
Serves: 20 balls
What You'll Need
  • Filling
  • 1 8 oz. container of cream cheese
  • About 2 cups packed shredded cheese
  • 1 cup diced jalapenos (deseeded)
  • 1 tsp. salt
  • Bread Crumb Dredge
  • 2 cups Panko bread crumbs
  • 4 eggs whisked
  • 1 cup water
  • 2 cups canola oil (for frying)
  1. Combine the jalapeños, cream cheese, salt and shredded cheese in a food processor using the dough hook (this way the jalapeño doesn't get pureed) and pulse until the mixture begins to clump together.
  2. Then, using a small ice-cream scoop, scoop out the cheese balls onto a parchment lined baking sheet (you should get about 20 balls)
  3. Dredging station
  4. Place the breadcrumbs in a large bowl.
  5. In another bowl, whisk together the eggs and the water.
  6. Dunk each ball into the egg wash first, then coat completely in the bread crumbs. Return to the baking sheet.
  7. Add the oil to a large pan and heat to 360 degrees.
  8. After your fritters are all breaded, add 1-2 (or more if you are more comfortable frying) at a time to your already hot oil.
  9. To prevent the cheese from spilling out, and to keep their round shape, don't flip the fritters over. Instead, use a spoon (or something heatproof) to splash the hot oil over the tops of them*.
  10. Place each fritter on a paper-towel-lined baking sheet to remove any excess oil then serve immediately.
Recipe by The Blonde Chef at https://www.theblondechef.com/jalapeno-and-cheese-fritters/