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Prosciutto & Wisconsin Fontina Cheese Fritters

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Ingredients
  Plum tomatoes 5
  Garlic 2 Clove (10 gm), minced
  Onion 2 Tablespoon, finley diced
  Olive oil 2 Tablespoon
  Smoked spanish paprika 2 Teaspoon
  Fontina cheese 2 Cup (32 tbs), grated (Wisconsin Brand)
  Prosciutto ham 1⁄4 Cup (4 tbs) (Diced)
  All purpose flour 2 Tablespoon
  Fresh rosemary 1⁄4 Teaspoon, chopped
  Whole milk 2 Tablespoon
  Egg 1 , lightly beaten
  Panko japanese bread crumbs 2 Cup (32 tbs)
  Peanut oil/Grape seed oil 1 Gallon (For Deep Frying)
  Salt To Taste
  Pepper To Taste
Directions

Fondue: Char tomatoes until blistered and dark, 5 to 8 minutes.
Remove seeds, dice and skin.
Cook garlic and onion in olive oil until tender.
Add paprika and heat for 1 minute.
Add tomatoes; season with salt and pepper.
Keep warm.
Fritters: In large bowl, combine cheese and ham.
Toss with flour.
Add rosemary.
Fold in milk and egg.
Form 24 quarter-sized patties, using level tablespoon.
Coat patties with bread crumbs.
Heat oil to 350 to 375 degrees in deep fryer.
Fry in batches until golden brown, about 30 seconds.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Cheese

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