Photo by Andrew Cebulka

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12 two-ounce fritters

    Green Tomato Jam
  • 3 large green tomatoes, cored, seeded, and diced
  • Scant ½ cup brown sugar
  • ½ cup cider vinegar
  • ¼ cup honey
  • 1½ teaspoons crushed red pepper
  • Salt to taste
  • ½ sheet gelatin
  • Fritters
  • 2 cups grated sharp white cheddar cheese
  • 2 cups grated sharp yellow cheddar cheese
  • 1 cup cream cheese
  • Heaping ⅓ cup jarred pimiento peppers, seeded and finely diced
  • ¼ cup sour cream
  • ½ bunch chives, finely chopped
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and white pepper to taste
  • 1 cup flour, seasoned with onion powder, salt and pepper
  • 1 cup milk
  • 1 cup panko bread crumbs, seasoned with salt and pepper
  • Peanut oil for frying

 For the Green Tomato Jam

  1. Combine the tomatoes, sugar, vinegar, honey, crushed pepper, and salt in a heavy saucepot over low heat. Bring to a simmer and continue simmering over low heat for 30 to 45 minutes. Remove from heat and let cool for 10 minutes.
  2. While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.
  3. Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl.
  4. Remove the gelatin from its bowl and squeeze gently to remove excess water. Add to the puréed jam and whisk to dissolve. Refrigerate until needed. (Can be made a day ahead)

For the Fritters

  1. Combine the white cheddar, yellow cheddar, cream cheese, pimiento peppers, sour cream, chives, garlic powder, onion powder, salt, and white pepper. Form the mixture into 1-inch balls.
  2. Dip a ball in the seasoned flour, then dip in the milk. Roll in panko bread crumbs and place on a parchment-lined baking sheet. Repeat with the remaining balls.
  3. Freeze the fritters for at least an hour.
  4. Pour 3 inches of oil into a heavy-bottomed pan over medium heat. Heat to 350 degrees.
  5. Working in batches, fry the fritters until golden brown, about 2 to 3 minutes.
  6. Transfer to a paper towel-lined plate to drain. (Be sure that the temperature of the oil returns to 350 degrees before frying a new batch.)
  7. Serve the fritters warm, with green tomato jam on the side for dipping.
  • from Chef Daniel Doyle of Poogan's Porch, Charleston, SC

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