Tweet
<span style="font-weight: bold"><span style="font-size: 14pt">Sonoma Jack Cheese Fritters</span></span>
<span style="font-style: italic">From the Menu of Nava, Atlanta, GA</span>
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
2 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 Chile Jelly (<span style="text-decoration: underline">see recipe below</span>)
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 Chile Jelly.
<span style="font-weight: bold">Red Chile Jelly</span>
1 red bell pepper, stemmed, seeded and cut into large pieces
1 jalapeño, stemmed and seeded
1 small shallot (or 1/2 large), peeled
1 garlic clove
1 cup raspberry vinegar
2 cups granulated sugar
1/2 tablespoon salt
In a food processor, puree the bell pepper, jalapeño, shallot and garlic with the vinegar until smooth. In a large saucepan, combine the puree, sugar and salt. Cook over medium heat, until it is reduced to about one-third its original volume, stirring occasionally to prevent burning and watching carefully to make sure the mixture doesn’t overboil. When done, a small amount of the mixture drizzled onto a plate should cool to a jellylike consistency.
Note: If the jelly is too thick when cooled, you can thin it with a little hot water.
<span style="font-style: italic">From the Menu of Nava, Atlanta, GA</span>
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
2 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 Chile Jelly (<span style="text-decoration: underline">see recipe below</span>)
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 Chile Jelly.
<span style="font-weight: bold">Red Chile Jelly</span>
1 red bell pepper, stemmed, seeded and cut into large pieces
1 jalapeño, stemmed and seeded
1 small shallot (or 1/2 large), peeled
1 garlic clove
1 cup raspberry vinegar
2 cups granulated sugar
1/2 tablespoon salt
In a food processor, puree the bell pepper, jalapeño, shallot and garlic with the vinegar until smooth. In a large saucepan, combine the puree, sugar and salt. Cook over medium heat, until it is reduced to about one-third its original volume, stirring occasionally to prevent burning and watching carefully to make sure the mixture doesn’t overboil. When done, a small amount of the mixture drizzled onto a plate should cool to a jellylike consistency.
Note: If the jelly is too thick when cooled, you can thin it with a little hot water.
....my question is, what is "dry" jack cheese??? I've never seen it or heard of it!....did you make the recipe?....if so, where did you find the cheese?
Comment