Cheese Fritters With Balsamic Dipping Sauce Recipes

Steps:

• For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
• Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
• Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
• For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

Steps:

• In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
• Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• In a large bowl add the flour, smoked paprika and chicken stock and chives. Whisk well to form a thick batter. Stir in the 2 beaten eggs and a pinch of salt and pepper.
• In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes. Allow the ham and onion to cool in the pan. Once cooled, add ham mixture along with any oil to the batter. Season the batter with more salt and pepper. In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes. Drain on brown paper or paper towels and repeat with the remaining batter. Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side.
• For Cheese Sauce:
• Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften the shallots. Add the flour and mix to form a roux. Stir in the milk and bouillon, whisking well to blend. Whisk in the cheese and combine well. Reduce the heat to low and add smoked paprika and sour cream. Whisk to combine and serve warm with fritters.

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.