Prosciutto & Wisconsin Fontina Cheese Fritters
|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)|
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.
Fritters: In large bowl, combine cheese and ham.
Toss with flour.
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.