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Fontina Fritters

Ingredients

  • 3/4 pound chilled fontina cheese
  • 1/4 cup dry white wine
  • 2 eggs, separated
  • 1 teaspoon minced garlic
  • 1 teaspoon baking powder
  • 1 1/2 cups flour
  • Salt
  • 2 1/2 tablespoons olive oil
  • 1/2 to 2/3 cup ice water
  • Oil for frying
  • 1/2 cup minced fresh basil
  1. Cut cheese into 1-inch cubes.
  2. Whisk together wine, egg yolks and garlic in bowl.
  3. Whisk in baking powder, flour and 1 teaspoon salt.
  4. Whisk in oil, then add enough ice water to make thick, pourable mixture the consistency of pancake batter.
  5. Cover and refrigerate 2 hours or overnight. Let batter warm to room temperature before frying.
  6. Shortly before serving, beat egg whites with dash of salt until stiff but not dry. Fold into batter with minced basil.
  7. Dip cheese cubes into batter, allowing excess batter to drip off.
  8. In deep frying pan heat 2 inches of oil to 360 degrees. Fry a few fritters at a time in hot oil until uniformly golden, 1 to 2 minutes. Drain on paper towels.
  9. Salt lightly and keep warm until all fritters have been cooked.

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