Aged Cheddar Bites with Spiced Ketchup

Michael Voltaggio stuffs chunks of homemade onion-studded brioche with cheese and a complex curry ketchup, then deep-fries them. This simplified recipe calls for store-bought pizza dough and an easy version of the ketchup for dipping.

Total Time:
1 hrs
16 cheddar bites


  • 1 tablespoon extra-virgin olive oil

  • 1 small onion, minced

  • 1/2 cup ketchup

  • 1 teaspoon finely grated fresh ginger

  • 1 teaspoon Madras curry powder

  • 1 teaspoon soy sauce

  • 1 small garlic clove, finely grated

  • Kosher salt

  • 1/2 pound extra-sharp cheddar cheese, shredded

  • 1/2 pound pizza dough, divided into 16 balls

  • Vegetable oil, for frying


  1. In a small skillet, heat 2 teaspoons of the olive oil. Add the onion and cook over moderately low heat until caramelized, 15 minutes. Scrape into a bowl and let cool.

  2. In a small bowl, whisk the ketchup with the ginger, curry powder, soy sauce, garlic and the remaining 1 teaspoon of oil; season with salt. Scrape half of the spiced ketchup into the bowl with the onion; stir in the cheese.

  3. On a lightly floured work surface, roll out the dough balls into 3-inch rounds. Spoon 1 tablespoon of the cheese filling onto the center of each round. Bring up the dough around the filling and press to seal in the cheese.

  4. In a large saucepan, heat 1 inch of oil to 325°. Fry the cheese bites in batches, turning occasionally, until golden and puffed, about 5 minutes. Using a slotted spoon, transfer the bites to a paper towel–lined plate to drain. Serve right away, with the remaining spiced ketchup for dipping.

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