These delicious cheese fritters couldn’t be easier to prepare, and they make great finger food to serve at a casual get-together. It’s a family recipe, sent to us by Chef Victor Rodriges of Vickery’s Bar & Grill in Midtown Atlanta. We added a quick and easy dipping sauce to the recipe, but it’s certainly not essential.Print
Puerto Rican Cheese Fritters
This recipe is simple to make and can be served as an appetizer or satisfying snack. It’s a family recipe from Chef Victor Rodriges of Vickery’s Bar and Grill in Atlanta, GA.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 20 pieces 1x
- Category: Appetizers
- 2 cups water
- 1 teaspoon salt
- 1–1/4 cups corn meal
- 1 cup shredded Edam or Fontina cheese
For the sauce:
- 1 clove garlic, minced
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- Dash of hot sauce
- Dash of fresh lime juice
- In a medium saucepan boil water and add salt. Stir in cornmeal and remove from heat. Stir in cheese. Allow to cool.
- It is better to refrigerate this for about 30 minutes so that it becomes more manageble – not hot and easier to handle.
- Scoop out about 2 teaspoons of the mixture or enough to form an oblong about 2 inches in length.
- Fry in plenty of oil at about 350 degrees until golden brown and done in the middle.
- If you’re making the sauce, combine all the ingredients in a bowl and serve with hot fritters.