Ingredients
- 1 cup ANCHO CHILI CACIOTTA
- 1 cup Shredded Cheddar (Cheddar and Jack blend may be used)
- 1 cup Deep Ellum Chihuahua
- ½ cup Mayonnaise
- 1 Tsp Red Wine Vinegar
- ½ cup Roasted Red Peppers, dry and minced
- ½ Tsp Onion Powder
- ½ Tsp Garlic Powder
- 2 to 3 dashed Tabasco Sauce
- Fresh Black Pepper To taste
- Flour
- Buttermilk
- 2 Cups Breadcrumbs for Breading Cakes (Panko, Cornmeal, Breadcrumbs.)
Directions
- Grate all the cheese’s and place into large mixing bowl. Mix together and make sure all are evenly distributed.
- Add remaining ingredients and blend together until everything is creamy and well combined.
- Cover and refrigerate for 20- 30 minutes to let rest.
- Remove from cooler and begin making 1 to 1.5 ozw balls. Place onto sheet pan. When all of mixture is portioned, cover, label and date and return to cooler to chill and set overnight.
- When ready to fry fritter,
- Remove desired portions and roll in flour, dip into buttermilk/egg wash and roll in crumb mixture.
- Place into 350-degree fryer and cook until golden brown and warmed through. Be careful to not overcook as they will explode and crack with too much cooking.
- Place onto serving plate and dress with Tabasco Jam and sliced Green Onion or Chives
