IRISH ROVER CORDON BLEU FRITTERS
The cheese and meat must be chopped as small as possible.
Use a food processor - a knife won’t give you the squishy
texture needed to form the balls. “Dry batter mix” can be any
one of several kinds, including a fish batter mix or a beer
2 C. finely grated Swiss cheese
2 C. finely chopped cooked chicken
1 C. finely chopped cooked ham
2 (8 oz.) pkg. dry batter mix
12 oz. beer
Canola oil for deep frying (at least 6 C.)
Mix cheese, chicken and ham together; form into small balls,
about 1 1/2 tablespoons each.
Mix 1 package batter mix with beer. Pour remaining batter mix
onto a large plate. With a tablespoon and your fingers, dip
each ball into the wet batter, then roll it in the dry batter.
Meanwhile, heat canola oil in a large, high-sided pan or kettle
to about 375Â°F. Do not let oil smoke, and do not cover the
pan with a lid.
When the oil is hot, drop balls into oil, several at a time, and
fry until golden brown, about 2 minutes.
Makes 2 dozen balls.