- 1/2 cup milk
- 1 tablespoon oil
- 1 medium egg
- 1/4 teaspoon salt
- 1 teaspoon yellow mustard
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup shredded cheese
- Oil, shortening, or bacon grease for
frying
In a medium sized bowl combine the milk,
oil, egg, salt and mustard. Beat it really
well, to mix it all up together. Dump in the
flour and baking powder. Mix again until the
batter is almost smooth, it will be very
thick. Finally, stir in the cheese.
The batter may now be prepared two different
ways. The first method is to deep fry the
fritters. Do this by dropping spoonfuls of
the batter into a pot of hot oil, at least
360 degrees. They will cook very quickly,
needing to be turned over after about a
minute and a half of frying. When uniformly
brown, scoop them out of the hot fat with a
slotted spoon and drain them on paper
towels.
The other method is pan frying, sort of like
pancakes. Heat about 2 tablespoons of bacon
grease or margarine in a large skillet, over
medium high heat. Drop in the fritter batter
by large spoonfuls. I usually fry 3 or 4
fritters at a time.
This recipe makes about 12 fritters. They
are good with a couple of vegetables for a
nice lunch, or summertime supper. Broccoli
and sliced tomatoes would go good with
Cheese Fritters. This recipe has the
official Tommy Seal of approval, so
persnickety eaters will likely enjoy this
dish. Jamie likes them dipped in spaghetti
sauce or ketchup. This recipe serves 6
people as part of a meal, or 3 or 4 people
who only want fritters. It is easily doubled
for a large family.
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