RECIPE FOR CHEESE FRITTERS IN BUCKWHEAT BATTER ADAPTED FROM NOLA
#xliii-1 REUANADAS OR TAJADAS DE QUESO FRESCO*
For 18-20 fritters
4 oz cream cheese
1 lb grated semi-soft cheese
salt to taste
2 c. buckwheat flour
2 c. whole milk
4 c. bread crumbs
4 l. regular olive oil
Photo by: fabricyoyoqueen
Mix the cheeses and salt until combined. Chill overnight.
Roll pieces of the cheese mixture into smooth 1” balls.
Put the flour, milk and breadcrumbs in three separate bowls.
Bread the fritters by placing a ball of cheese in the flour and rolling it until completely coated. Dust off excess. Put the cheese ball into the milk and completely coat it. Roll it in the breadcrumbs and press the breadcrumbs into the cheese. Then repeat the milk and breadcrumb steps (the balls of cheese need to be completely coated or the cheese will leak out during frying). Continue until all of the cheese is breaded.
Chill for 1 hour.
Heat four liters of olive oil in a pot or deep frier over medium heat. Fry fritters until golden brown, three to four minutes. Continue frying until all of the fritters are fried.
NOTE: Today’s Mexican recipe “Buñuelos de Queso Fundido” is practically the same with chorizo, peppers added and pepper jelly as garnish.
*Slices of Fresh Cheese, which are translated as Fritters or Pancakes.