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Sonoma Jack Cheese Fritters

Serves: 8 (makes 16 fritters)
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3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup whole milk
1/2 cup buttermilk
1 teaspoon vegetable oil
1/4 cup pecan pieces, toasted
1 tablespoon cilantro, chopped
8 ounces dry jack cheese, cut into 1/2-inch cubes
8 ounces pepper jack cheese, cut into 1/2-inch cubes
2 cups vegetable oil, for frying
1/2 cup red pepper jelly


In a mixing bowl, combine the flour, cornmeal, baking powder and salt. In a separate mixing bowl, whisk together the eggs, milk, buttermilk and vegetable oil.

Mix the dry ingredients into the wet ingredients and whisk until a smooth batter is formed. Make sure there are no lumps. Stir in the pecans and cilantro, stirring to mix well. Fold in the cubed cheese and toss evenly with a spoon to mix well. Let the mixture set for 30 minutes in the refrigerator.

When ready to serve, preheat the 2 cups oil in a deep fryer (you'll need about 2 inches oil) to 375 degrees. Use a spoon or ice cream scoop to shape the batter into balls the size of golf balls. Carefully place in the hot oil and cook about 3 minutes, turning once or twice for even cooking, until they are a medium brown. Drain on paper towels. Serve hot, 2 fritters per plate, with 1 tablespoon red pepper jelly.


Per serving (without Red Chile Jelly): 525 calories (percent of calories from fat, 69), 19 grams protein, 22 grams carbohydrates, 2 grams fiber, 40 grams fat (14 grams saturated), 106 milligrams cholesterol, 607 milligrams sodium.

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