|Mozzarella cheese/Provolone / fontina / scamorze cheese||1 Cup (16 tbs), cut into 3/4-inch cubes|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
Coat cheese cubes with flour.
Dip in beaten egg, then in crumbs.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat on range to 375°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Spear cheese with fondue fork.
Fry in hot oil for 20 to 30 seconds or till golden brown.