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Category: Hot
Prep Time: Cook Time: Total Time:
For the Fondue:
5 plum tomatoes
2 cloves garlic, minced
2 tbsp very finely diced onion
1 to 2 tbsp extra virgin olive oil
1 to 2 tsp hot smoked Spanish paprika
Kosher salt to taste
Cracked black pepper to taste
For the Fritters:
2 cups Fontina cheese, grated
1/4 cup prosciutto ham, diced
2 tbsp flour
1/4 tsp fresh rosemary, chopped
Cracked black pepper to taste
2 tbsp whole milk
1 egg, lightly beaten
2 cups Panko Japanese bread crumbs
1 gallon peanut or grape seed oil
For fondue: Char the tomatoes on a hot grill until blistered and fairly dark, 5 to 8 minutes. Remove seeds and dice tomatoes and skin. In medium skillet over medium heat, cook garlic and onion in olive oil until tender and their flavors develop. Add smoked paprika and allow it to bloom for 1 to 2 minutes. Add tomatoes to the onion mixture. Season with salt and pepper. Keep warm.
For fritters: In large bowl, combine the cheese and prosciutto. Toss with flour to separate shreds. Add rosemary and cracked black pepper. Fold in the milk and egg to form a stiff mixture. Form 24 quarter size patties, using a level tbsp mixture for patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well.
Heat peanut oil to 350 to 375F in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with fondue.
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PROSCIUTTO & FONTINA CHEESE FRITTERS
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Category: Hot
Prep Time: Cook Time: Total Time:
For the Fondue:
5 plum tomatoes
2 cloves garlic, minced
2 tbsp very finely diced onion
1 to 2 tbsp extra virgin olive oil
1 to 2 tsp hot smoked Spanish paprika
Kosher salt to taste
Cracked black pepper to taste
For the Fritters:
2 cups Fontina cheese, grated
1/4 cup prosciutto ham, diced
2 tbsp flour
1/4 tsp fresh rosemary, chopped
Cracked black pepper to taste
2 tbsp whole milk
1 egg, lightly beaten
2 cups Panko Japanese bread crumbs
1 gallon peanut or grape seed oil
For fondue: Char the tomatoes on a hot grill until blistered and fairly dark, 5 to 8 minutes. Remove seeds and dice tomatoes and skin. In medium skillet over medium heat, cook garlic and onion in olive oil until tender and their flavors develop. Add smoked paprika and allow it to bloom for 1 to 2 minutes. Add tomatoes to the onion mixture. Season with salt and pepper. Keep warm.
For fritters: In large bowl, combine the cheese and prosciutto. Toss with flour to separate shreds. Add rosemary and cracked black pepper. Fold in the milk and egg to form a stiff mixture. Form 24 quarter size patties, using a level tbsp mixture for patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well.
Heat peanut oil to 350 to 375F in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with fondue.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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