Puerto Rican Cheese Fritters

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.

Puerto Rican Cheese Fritters

Puerto Rican Cheese Fritters

No ratings yet
Leave a Review »
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.


  • 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.
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!