It's a relatively basic fritter made with buttermilk, flour, two cheeses, and a little garlic. The fritters are then fried in vegetable oil. I don't recall the second cheese I used last time, but the first was a 6 year aged cheddar. The result was a rich and gooey center, and I'm trying to come up with a good combination. These will be served with a tomato dipping sauce that is cooked with white wine and basil. Thanks!
2007-04-17 05:01:37 · 4 answers · asked by David K 2 in Food & Drink ➔ Cooking & Recipes
i would use mozzerella, it goes great with cheddar!
2007-04-17 05:13:22 · answer #1 · answered by Anonymous · 0⤊ 0⤋
YUM! Try provolone & cheddar. Cheddar is dry & provolone will make it gooey rather than crumbly. Ricotta is a good idea for the same reason. Ricotta is more work for you have to strain it. Dang! I'm getting hungry!
2007-04-17 12:22:18 · answer #2 · answered by AytymnRain 3 · 0⤊ 0⤋
I like Monterey Jack and Muenster.
2007-04-17 12:09:59 · answer #3 · answered by Bud's Girl 6 · 0⤊ 0⤋
All I ever use is shredded, Extra Sharp cheddar.
When do we eat. lol
2007-04-17 12:05:09 · answer #4 · answered by asmikeocsit 7 · 0⤊ 0⤋