|Buffalo Bleu Cheese Fritters|
For the Buffalo Bleu Cheese Fritters:
8oz Bleu Cheese, Rolled into Balls & Frozen
½C AP Flour
1 Egg, Beaten
1C Panko Breadcrumbs
Oil, For Frying
Salt, For Sprinkling
Buffalo Wing Sauce, For Coating
Homemade Ranch Dressing, For Dipping
Directions:1. Roll your favorite bleu cheese into golf ball sized balls until nicely compacted. Place them onto a plate and freeze the cheese for roughly an hour. This will help keep the cheese from melting when you deep-fry them.
2. Preheat your oil in a deep fryer to 350 degrees.
3. Breading the Bleu Cheese: Set up a battering station. I use 3 pie tins. For the first station, I mix the flour. For the second station, I whisk together the eggs and milk. For the third station, use the Panko breadcrumbs. Now, place the balls of chilled bleu cheese into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put them on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the refrigerator and let the balls rest for about 15-30 minutes.
4. Fry the bleu cheese balls, in small batches, in the hot oil for roughly 1-2 minutes each or until they are golden brown & crispy (make sure not to cook them too long because then the cheese will leak out). Drain the bleu cheese fritters onto a paper towel lined plate to drain the excess oil and sprinkle with salt. Once they have cooled slightly, toss the fritters gently in your favorite buffalo sauce until completely coated.
5. Serve the Buffalo Bleu Cheese Fritters on a bed of carrot-celery slaw with homemade ranch dressing for dipping.