Cooper® Glazed Cheese and Pear Fritters

Rating:

Fritters got their name from the Latin word to “fry.” And these glazed treats take the best of frying and add the tangy-sweet of pear and of course the creamy savory goodness of Cooper® Sharp. For the perfect melt-in-your-mouth pastry.

Serves
Serves: 6

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg*
  • 3/4 cup milk
  • 1 Bartlett pear, diced (about 1/4-inch pieces)
  • 3/4 cup Cooper® Sharp White cheese, shredded (or slices torn by hand into small pieces)
  • vegetable or canola oil, for frying
  • 3/4 cup powdered sugar
  • 4 tablespoons milk

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Directions

  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In a separate small bowl, whisk the eggs with milk. Slowly combine the dry mixture into the wet ingredients until just mixed. Gently fold in the pears and Cooper® cheese.

  3. Line a cookie sheet or wire baking rack with paper towels and set aside.

  4. In a deep, heavy-bottomed skillet, heat 2 inches of oil. Working in batches, use a spoon or small ladle to drop heaping spoonfuls of the batter into the hot oil. Allow the oil to come up to temperature between batches. Fry fritters for about 2 minutes, then turn over and fry fritters on the other side for 2 minutes, until crisp and a light brown color. Using tongs or skimmer, carefully remove the fritters from the oil and set on a paper towel-lined dish or rack to drain off excess frying oil. Transfer the fritters to a baking sheet and complete baking for 5-8 minutes until a toothpick inserted comes out clean. Place on a wire rack to cool.

  5. While the fritters are cooling, prepare the glaze. In a medium bowl, combine powdered sugar and milk and mix well.

  6. Individually dip the fritters into the glaze, turning to coat. Set aside to finish cooling until the glaze hardens.

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