Recipe(tried): Magic Pan's Cheese Fritters with Mustard Dipping Sauce

MAGIC PAN CHEESE FRITTERS

FOR THE MUSTARD DIPPING SAUCE:
1 cup salad dressing (or mayonnaise)
1/4 cup prepared mustard
1/4 cup sugar
dash lemon juice
FOR THE FRITTERS:
1/2 cup milk
1 oz. blue cheese, crumbled
1 1/4 all purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
dash cayenne
3 medium eggs
6 oz. grated cheddar cheese
vegetable oil
grated parmesan cheese (for topping)

Mix all ingredients for Dipping Sauce together; set aside.

In small saucepan heat the milk and bleu cheese over medium heat until the cheese melts.

Mix together the flour, baking powder, salt and cayenne in a mixing bowl. Add the milk and bleu cheese and mix thoroughly. Add eggs one at a time and mix until blended. Add cheddar cheese and blend for a couple of minutes.

Drop the mixture into fritter shapes into hot oil until light brown.

Sprinkle with parmesan cheese. Serve with the prepared sauce for dipping.

I made this recipe recently, and they were absolutely as yummy I remembered them. :) My hubby, who never experienced the Magic Pan was delighted -- although he wants me to add a little more cayenne to the dough next time (I agree -- a little more kick could make 'em even better!). :)

NOTES:
Don't make the fritters too large, or they'll get a little gummy in the middle -- keep them small (bite-sized) and they'll cook thoroughly.

I used my little fryer, but you could probably use a small on-the-stove, heavy-duty pan -- just make sure your frying temperature is about 375 degrees F.

If you're going to make the entire batch before serving, after draining each batch on a rack (not paper towels -- they make things get soggy!), put them on pie tins in a low/warming oven as you cook subsequent batches.

For the Dipping Sauce, I used Hellmann's/Best Food mayo in the sauce, rather than Miracle Whip (which I think is icky), and it was definitely the right choice. Also... lightly warm the dipping sauce by heating over a double boiler or about 15 seconds at a time in the microwave at 30-50%. Don't let the mustard crust up.

These are NOT a good item to reheat -- whether in the oven or especially a big NO to the microwave. They are best eaten piping hot (but don't scald your mouth!) shortly after frying.

ENJOY!

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EDITOR'S NOTE:
re: recipe source: several sites on the Net, earliest posting by Cyndi, 2003 in Epicurious forums, original author of recipe unknown (may be from The Magic Pan Cookbook)