You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • Oil
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 ounces cream cheese, frozen and grated.
  • 1 roasted and peeled poblano or mild chile pepper, diced


  1. Pour oil to a depth of 1 inch in a large skillet. Heat oil to 350F.
  2. Combine buttermilk and egg in a large bowl; mix well. Combine flour, cornmeal, baking soda, salt and pepper; mix well. Add dry ingredients to wet ingredients; stir well. Add cheese and poblano pepper.
  3. Drop batter into hot oil, in 1 heaping tablespoon dollops; fry about 3 minutes, flipping halfway through cooking. Remove and drain on paper towels. Serve immediately or keep warm in a 275F oven.
Recipe by Morgan Jarrett.

Videos You Might Also Like

The recipe was originally published as Chile and Cheese Fritters on

Didn't find what you were looking for? Try another search: