Cheese Fat Cake Recipe

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), and salt (1 tsp) until evenly combined.

Cut in butter

Add the cold unsalted butter (3 tbs), cut into small cubes, and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and form dough

Mix the whole milk (3 tbs) and warm water (3 tbs) together. Pour the liquids into the dry mixture and gently stir with a fork until a soft, slightly sticky dough forms. If the dough is too dry, add up to 1 more tablespoon warm water; if too wet, add 1 tbs flour.

Rest dough

Turn the dough onto a lightly floured surface and gently knead 6–8 times to bring it together. Form into a ball, cover with plastic wrap or a damp towel, and let rest at room temperature for 10 minutes while you prepare the cheese and oil.

Portion dough

After resting, divide the dough into two equal portions (for two cheese fat cakes). Lightly flour your hands and flatten each portion into a disc about 4–5 inches (10–12 cm) in diameter and 1/4 inch (6 mm) thick.

Add cheese

Place one cheddar cheese slice in the center of one flattened disc, leaving a 1/2-inch border around the edge. If using, sprinkle 1 tablespoon grated cheese over the slice. Place the second disc over the first and press edges firmly to seal, crimping with your fingers to avoid openings. Make sure there are no gaps where cheese could leak.

Heat oil

Pour vegetable oil (about 2 cups) into a heavy skillet or saucepan to a depth of about 1/2 inch (1.2 cm). Heat over medium heat until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns within about 30 seconds when tested.

Fry fat cakes

Carefully add one or two fat cakes to the hot oil (do not overcrowd). Fry 2–3 minutes per side, or until golden brown and puffed, using tongs or a slotted spatula to turn. Adjust heat as needed to maintain a steady golden color and avoid burning; the cheese inside should melt while the exterior crisps.

Drain

Transfer fried fat cakes to a paper towel–lined plate to drain excess oil. If desired, immediately brush with melted butter (1 tbs) and sprinkle with remaining grated cheese (optional 1 tbs).

Serve the cheese fat cakes warm so the cheese is gooey. Optionally serve with hot sauce or ketchup (2 tsp) on the side. Let cool briefly before biting to avoid hot cheese burns.