Chile and Cheese Fritters

Kitchen Tested
  • Yield 18 pieces
  • Prep 5 mins
  • Cook 10 mins

Dip them in salsa, serve them with Mexican -- but make a lot, because they go fast.


You can substitute 1/3 cup diced roasted red peppers for the poblano. Serve with a tomato or fruit salsa.


1 cup buttermilk
1 egg
1/4 cup all purpose flour
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
Freshly ground black pepper
2 ounces cream cheese, frozen and grated.
1 roasted and peeled poblano or mild chile pepper, diced


  1. Pour oil to a depth of 1 inch in a large skillet. Heat oil to 350F.
  2. Combine buttermilk and egg in a large bowl; mix well. Combine flour, cornmeal, baking soda, salt and pepper; mix well. Add dry ingredients to wet ingredients; stir well. Add cheese and poblano pepper.
  3. Drop batter into hot oil, in 1 heaping tablespoon dollops; fry about 3 minutes, flipping halfway through cooking. Remove and drain on paper towels. Serve immediately or keep warm in a 275F oven.

Recipe by Morgan Jarrett.



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