Puerto Rican Cheese Fritters
1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)
Combine the cheese, egg, cornstarch and cayenne in the bowl of
an electric mixer and beat on high speed until well blended.
Roll
into small balls using 1 teaspoon of mixture.
Coat with the bread
crumbs and fry in oil heated to 350 degrees F until golden brown.
Drain on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
This entry was posted
on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Caribbean.
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Puerto Rican Cheese Fritters
1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)
Combine the cheese, egg, cornstarch and cayenne in the bowl of
an electric mixer and beat on high speed until well blended.
Roll
into small balls using 1 teaspoon of mixture.
Coat with the bread
crumbs and fry in oil heated to 350 degrees F until golden brown.
Drain on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
This entry was posted
on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Caribbean.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.