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13
-
Corn oil, for frying
¾ lb.
chilled fontina cheese
2
egg yolks (keep the egg whites)
½ cup
minced fresh basil
1½ cups
unbleached flour
⅔
cup
ice water
1 teaspoon baking powder
1-2 cloves
finely minced garlic
3 teaspoons olive oil
-
Salt, to taste
Cut cheese into 1-inch cubes. Mix wine, egg yolks and garlic in a
bowl. Add baking powder, flour, ½ teaspoon salt , olive oil and
water. Mix until smooth. Let rest at room temperature for 2 hours.
Preheat corn oil to 350°F. Beat egg whites with a pinch of salt until
barely stiff. Fold into batter along with minced basil.
Dip cheese chunks into batter. Drip off excess batter. Lower
cheese chunks into oil until golden. Approximately 1-1½ minutes.
Drain and remove from basket and serve immediately.
RECIPES
13
RECETAS
¾libra
dequeso
fontinarefrigerado
2yemas
dehuevo
(conservelas
claras)
½taza
dealbahaca
frescapicada
1½tazas
deharina
sinblanquear
⅔
taza
deagua
conhielo
1cucharadita
depolvo
dehorne
ar
1-2cloves
finelyminced
garlic
3cucharadas
deaceite
deoliva
-
Sala
gusto
Corteel
quesoen
cubosde
1pulgada.
Mezcleel
vino,las
yemas
dehuevo
yel
ajoen
unbol.
Agregueel
polvopara
hornear,la
harina,½
cucharaditade
sal,el
aceitede
olivay
elagua.
Mezcle
hastaobtener
unapasta
suave.Deje
reposara
temperatura
ambientedurante
2hor
as.
Precalienteel
aceitea
350°F.Bata
lasclaras
dehuevo
conuna
pizcade
salhasta
puntonieve.
Agréguelas
ala
pastapara
rebozarjunto
conla
albahaca
picada.
Coloquelos
trozosde
quesoen
lapasta
pararebozar.
Retireel
excesode
pastapara
rebozar.
Coloquelos
trozosde
quesoen
el
aceitehasta
queestén
dorados.Esto
demora
de1
minutoa
1
minutoy
medio.Escurra
elcanasto
yretírelos
delcanasto
para
freír.Sírvalos
inmediatamente.
Fontina Cheese Fritos (Fritters):
Aceitede
maízpara
freír:
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