Serve these Sonoma Jack cheese fritters with sweet or spicy pepper jam

Southern Kitchen
Sonoma Jack Cheese Fritters

About the recipe

Who doesn’t like fried cheese? And that’s exactly what this appetizer is — mostly fried cheese, with just enough stylized hush-puppy batter to hold it all together.

These fritters make great party food because you can make the batter in advance, and they take literally just a few minutes to cook. Just make sure you serve them right away. They’re no good cold. Dry jack cheese is aged Monterey Jack; a good substitute is manchego.

Recipe courtesy of Nava in Atlanta.

Serves: 8 (makes 16 fritters)

Hands on time: 15 minutes

Total time: 45 minutes


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, two fritters per plate, with one 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.