Gruyère Fritters, Chili, Lime Recipe

Prepare cheese

Grate the Gruyère finely and measure 2 cups. Set aside at room temperature so it isn’t too cold.

In a medium bowl whisk together the flour and baking powder until evenly combined.

In a separate bowl whisk the eggs until smooth, then whisk in the milk, lime zest, salt, and black pepper.

Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick.

Fold in the grated Gruyère, sliced green onions, and chopped cilantro until evenly distributed. If batter seems excessively thick, add up to 2 tablespoons additional milk — you want a sticky, scoopable consistency that holds together around the cheese.

Pour oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/4–1/2 inch (about 1 cup) and heat over medium-high until shimmering and a small drop of batter sizzles and bubbles immediately (about 350°F/175°C).

Use a tablespoon or small ice cream scoop to portion batter. For each fritter, drop heaping tablespoons of batter into the hot oil, spacing them 1–2 inches apart. Gently flatten slightly with the back of the spoon so the center is not too domed.

Fry in batches to avoid overcrowding. Cook until golden brown on the bottom, about 2–3 minutes, then carefully flip and cook the opposite side until golden and cheese is melted inside, another 2–3 minutes. Adjust heat as needed so exterior browns without burning.

Transfer cooked fritters to a wire rack set over a baking sheet (or paper towels) and immediately sprinkle with flaky sea salt. Keep warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

While the fritters fry, combine mayonnaise, lime juice, sambal oelek, honey, grated garlic, lime zest, salt, and chopped cilantro in a small bowl.

Whisk until smooth and taste: adjust heat with more sambal, sweetness with honey, or acidity with additional lime juice as desired. Chill briefly if time allows — the flavors meld well after 10–15 minutes.

Arrange fritters on a serving platter. Garnish with extra chopped cilantro and serve lime wedges alongside.

Serve warm with the chili-lime dipping sauce. Squeeze a little lime over each fritter just before eating for a bright finish.