Cheese Fritters with a Raspberry Orange Chipotle Sauce Recipe

"These are pretty easy to make; and, definitely addictive. Now, if you have a 'Fry Daddy,' or small fryer, that obviously works great; however, I use a deep cast iron pan which works just as well; or a heavy dutch oven will also work. Serve these with the raspberry dip for a nice appetizer; and, fantastic party food. They are best served warm. Note: I suggest you make these ahead so they can set up (rest and firm), before frying. Prep time includes time for the fritters to firm up in the refrigerator. These make around 20-24 fritters, depending on how big you make them."

Step by Step Method

Step 1

Fritter Base ... Add the ricotta, mozzarella, salt, pepper, thyme, and basil to a bowl; and mix to combine. Cover with plastic wrap, and let it chill to firm up; about 30 minutes.

Step 2

Breading Station and Fritters ... The classic dredge. Flour in one bowl, egg in another; and, the final bowl with the panko. I use a small ice cream scoop, so all the fritters are the same size. Scoop and roll into a ball in your hand (if you add a little flour to your hands, the cheese won't stick). Dip the cheese ball in the flour, then the egg; and, finish in the panko. Set your fritters on a sheet pan lined with parchment or foil (no clean up); and, refrigerate at least 1 hr to firm up. Note: I always make 2 'mini' fritters - I use them as the 'test' fritters, to make sure the oil is the right temperature.

Step 3

Sauce ... This literally takes 2 minutes. Add the jam or preserves to a small bowl, along with the orange juice and chipotles. Add as many chipotles as you want. Some are small, some are big ... and, it really depends on how spicy you want the sauce. Microwave on medium low heat until heated through; and, the jam/preserves begin to thin out. Mix a couple of times during heating. I like to serve this warm or room temp.

Step 4

Frying ... I use vegetable oil for this - you want a neutral oil. Bring the oil up to 350 degrees. And yes, I do use a thermometer for frying. Also, a chefs trick - stick the end of a wooden spoon in the oil; if the oil bubbles around the spoon, the oil is hot enough (if you don't have a thermometer). Remember you made 2 mini fritters; I always test with one, to make sure the oil is at the right temp ... the other, I test and eat. Quality Control for the chef.

Step 5

Add you fritters, a few at a time - don't over crowd the pot - and fry until golden brown. A couple of minutes is all it takes. I use a spider or slotted spoon to flip them over in oil, so they brown evenly. Then transfer to a plated lined with a paper towel. If you are doing just a few, cover with foil to stay warm. If you are making quite a few; you can always transfer to a baking or sheet pan, and place in a 250 oven to stay warm.