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Chili Cheese Fritters

Chile Cheese Fritters (Grain-Free)

Chef Dawn Ludwig
These delicious grain-free fritters are made with the same batter as our Chiles Rellenos and are great for meals that need to get made quickly!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Southern
Servings 6 servings

Ingredients
  

  • 1 egg
  • cup sparkling water or beer
  • 1 tsp salt
  • cup chickpea flour
  • 6 ounces sharp cheddar cheese, shredded
  • 4-8 ounces New Mexican Green Chile Peppers, roasted, peeled, and chopped
  • 1/4 cup avocado oil, for cooking

Instructions
 

  • Beat egg with the sparkling water and salt. Then mix in chickpea flour with whisk or immersion blender. Add the cheese and chiles.
  • Heat oil in a large cast iron skillet. Drop batter into oil to form small patties. Cook on medium heat until browned, and then flip the patties to brown the other side.

Notes

Nutrition (Fritters Only)

Fat: 22g
Carbohydrates: 25g
Protein: 16g
Calories: 360

Nutrition (Full Meal - Phase 1)

Serve with 1/2 to 1 full portion of Shredded Mexican Chicken or 3 to 5 ounces of your favorite protein served ontop of a salad of leafy greens, non-starchy vegetables, and 1/2 tablespoon dressing of choice. Top the fritters with fresh salsa.
For dessert, have about a half cup of mixed berries with a dollop of whipped cream. This meal puts you right in the Phase 1 ratios.
Fat: 35g (47%)
Carbohydrates: 41g (24%)
Protein: 50g (29%)
Calories: 670

Nutrition (Full Meal - Phase 2)

For Phase 2, substitute the side salad with 1/2 cup brown rice or quinoa. Omit the whipped cream in the dessert. 
Fat: 31g (28%)
Carbohydrates: 63g (34%)
Protein: 51g (38%)
Calories: 730

Variation Tip

You can even add the 1 to 2 pounds of cooked protein directly to the fritter batter for easy cooking! For example, add sautéed ground beef, leftover Shredded Mexican Chicken, or Crumbled Tempeh at the same time you add the cheese and chiles.
 
 
Keyword Grain-Free, Vegetarian