Irish Rover Cordon Bleu Fritters
The cheese and meat must be chopped as small as possible. Use a food processor
- a knife won't give you the squishy texture needed to form the balls. "Dry
batter mix" can be any one of several kinds, including a fish batter mix or
a beer batter mix.
- 2 cups finely grated Swiss cheese
- 2 cups finely chopped cooked chicken
- 1 cup finely chopped cooked ham
- 2 (8 ounce) packages dry batter mix
- 12 ounces
- Canola oil for deep frying (at least 6 cups)
- Mix cheese, chicken and ham together; form into small balls, about 1 1/2
- Mix 1 package batter mix with beer. Pour remaining batter mix onto a large
- With a tablespoon and your fingers, dip each ball into the wet batter,
then roll it in the dry batter.
- Meanwhile, heat canola oil in a large, high-sided
pan or kettle to about 375 degrees F. Do not let oil smoke, and do not cover
the pan with a lid.
- When the oil is hot, drop balls into oil, several at a time, and fry until
golden brown, about 2 minutes.
Makes 2 dozen fritters
Source: Irish Rover, Louisville, Kentucky