Thursday, February 4, 2016

Fried Cheddar Cheese Appetizers with Homemade Remoulade Sauce

I don't really like to post recipes that are fried and I don't really eat fried food, but I sort of like this appetizer. I think there are followers on my blog that would too. These would be a great Super Bowl Sunday Appetizer.

Here's what you'll need:
A Cookie Scoop (1 1/4")
A Cast Iron Skillet with at least 1" of Vegetable Oil heated to 350 degrees.
A Slotted Spoon
A Sheet Pan lined with Paper Towels
1 Recipe of Homemade Remoulade Sauce for Dipping. (Recipe to follow)

2 C Shredded Sharp Cheddar Cheese
8 oz. Cream Cheese, room temperature
1/4 C Sour Cream
1/4 C Finely Chopped Green Onions, green and white part.
1/4 C Finely Chopped Fresh Dill
2 Cloves of Garlic, minced.
The Juice of 1/2 Lemon
1 - 9 oz. Box of Triscuits, I use a flavored or Herbed Triscuit. ( finely processed in a Food Processor and set aside in a bowl)
3 Egg, beaten and set aside in a bowl.

In a Large Mixing Bowl:
Cheddar Cheese
Sour Cream
Green Onion
Lemon Juice
Mix well by hand with a Blending Fork.

Heat Oil in the Skillet to 350 degrees.

Use the Cookie Scoop and form appetizer balls, roll them in the palm of your hand.
Coat each Ball in the Triscuit Mix and then in the Egg Wash and again in the Triscuit Mix.

Using the Slotted Spoon gently drop the Balls in the Hot Oil and Fry for only 45 seconds. Any longer and the Cheese may run out.
Transfer them with the Spoon to the Sheet Pan and allow to cool completely.
Transfer them to a serving Platter with a container of Toothpicks.

I would make a Remoulade Sauce for Dipping.

Remoulade Sauce:

This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt

In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.

Peace in the Kitchen!

No comments:

Post a Comment