Print Recipe

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 beer
  • Canola oil for deep frying (at least 6 cups)


  1. Mix cheese, chicken and ham together; form into small balls, about 1 1/2 tablespoons each.
  2. Mix 1 package batter mix with beer. Pour remaining batter mix onto a large plate.
  3. With a tablespoon and your fingers, dip each ball into the wet batter, then roll it in the dry batter.
  4. 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.
  5. 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

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