Pepper Jack Fritters With Apple Jack Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1t salt |
2 eggs |
1 cup buttermilk |
1 small can chopped green chiles or jalapenos |
1 tablespoon fresh parsley or cilantro, chopped |
16oz cheese, freshly grated(i use cojack and monterey jack, usually, but almost any similar texture cheese will work |
oil to fry(i use peanut oil) |
for dipping sauce |
1 granny smith or similar tart, green apple, cored, peeled and wedged or roughly chopped |
2 roasted red peppers, roughly chopped |
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) |
1/4 cup honey(or more, if desired, to taste) |
1oz jack daniels whiskey |
juice from 1 lemon |
Directions:
1. 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
2. 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
3. Add chilis and cheese and fold.
4. Let rest about 15 minutes
5. (Hopefully you've timed it so in this 15 minute, you can finish the dipping sauce, below! :)
6. 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.
7. Drain well and serve with sauce.
8. For Dipping Sauce
9. 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
10. Let cool about 10 minutes then transfer to blender or food processor.
11. Add whiskey and puree until smooth.
12. Taste and add more honey, if desired, the blend again.
13. Sauce can be served warm, room temperature or cold.
14. **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! :)
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