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Manchego Cheese Fritters with Honey Mustard Ranch

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6


For the Honey Mustard Ranch

  • 2 cups buttermilk
  • 1/2 cup mayo
  • 1/3 cup honey mustard
  • 1/4 cup Greek yogurt plain
  • 2 tablespoons sour cream
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

For the Manchego Cheese Fritters

  • 3 tablespoons milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1 clove of garlic finely minced
  • 1 tablespoons fresh parsley finely chopped
  • 1 tablespoon prosciutto finely chopped
  • salt and black pepper
  • 8 ounces Manchego cheese finely grated
  • 6 ounces crumbled goat's cheese
  • 2 large egg whites
  • 1-2 cups canola or vegetable oil


  • For the honey mustard ranch, whisk together all of the ingredients listed for the ranch until creamy. Cover and refrigerate until you are ready to use.
  • For the Manchego cheese fritters, in a large bowl mix together the milk, flour, paprika, cayenne pepper, egg, garlic, Manchego, goat's cheese, prosciutto, and salt and black pepper. Set aside.
  • In the bowl of your stand mixer, with whisk attachment fixed, whisk the egg whites until stiff peaks form. Fold half of the egg whites into the cheese mixture, and then fold the second half in very carefully. Do not over mix.
  • Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan. Heat the oil to 360 degrees F. Using a tablespoon sized scoop, drop the mixture into the hot oil, working in batches. Cook for 3-4 minutes, flipping over if need until brown and all sides. Transfer the Manchego cheese fritters to a plate that has been lined with a paper towel. Serve immediately with honey mustard ranch.
  • Enjoy!