Owner manual

12
Roasted Red PePPeR
Cheese FRitteRs
3-3/4 cups vegetable or canola oil for frying
4 oz. cream cheese, room temperature
2 tablespoons roasted red peppers, drained, finely chopped
1/2 teaspoon smoked paprika
2 tablespoons mayonnaise
6 oz. cheddar cheese, grated
4 oz. pepper-jack cheese, grated
1/2 teaspoon Kosher salt, or more to taste
1/8 teaspoon cayenne pepper, optional
pepper jelly, for serving
3 Stations for Breading:
2/3 cup all-purpose flour + 1/3 cup corn starch
1 cup buttermilk
1 cup panko breadcrumbs
1. In a medium mixing bowl, mix cream cheese, chopped peppers,
mayonnaise and paprika until well combined.
2. Add the grated cheese and salt/pepper to the cream cheese mixture.
Combine well. If desired, add more salt and/or cayenne pepper to taste.
3. Chill for 2 hours or preferably, overnight.
4. Use a measuring tablespoon to make uniform balls of roasted red pepper
cheese and roll into fritters.
5. Set up 3 stations for breading: our + cornstarch, buttermilk
and panko breadcrumbs
6. Use a fork to mix our and cornstarch together. Roll each fritter in the our
mixture until completely coated. Dust off the excess.
7. Add the oured fritter into the buttermilk and coat completely.
8. Roll wet buttermilk fritter in the panko breadcrumbs, pressing the panko
rmly into the fritters.
IMPORTANT: Fritters must be completely coated to prevent fried cheese from
leaking during deep frying.
9. Continue until all fritters are breaded.
10. Chill breaded fritters for 1 to 2 hours or freeze for 1/2 hour.
IMPORTANT: Fritters must be very cold to prevent fried cheese from leaking
during deep frying. Keep fritters refrigerated before frying.
11. Preheat oil to 375ºF.
12. Fry 3 to 5 fritters at a time for about 2 to 4 minutes, turning halfway, until
golden brown. Continue frying until all of the fritters are cooked.
13. Serve the roasted red pepper cheese fritters warm with pepper jelly.
ReCiPes
SO-309514 BELLA 0.9L Deep Fryer IM_r4.indd 12 2013-06-03 11:38 AM