7
For best results
Do not add very “wet” food into hot frying oil as wet food can cause the oil
to foam and overflow.
Food should be cut roughly the same size so that it cooks evenly and
thoroughly.
Many types of food can be coated before fondue frying. Typical coatings are
batter or breadcrumbs.
Always wait until the fondue oil has reached the desired temperature before
adding the food.
Do not overfill the pan.
Recipe Ideas
Savoyard cheese fondue
Ingredients
1kg cheese, including Emmenthal, 250g Comte and 250g Appenzel
1 crushed clove of garlic
60cl dry white wine
1 tablespoon of kirsch
Method
1.
Put the wine into the bowl and warm it for 10 minutes on setting 2.
2.
Meanwhile grate the cheese coarsely.
3.
Add the garlic to the wine and gradually stir in the cheese.
4.
Stir well to create a smooth fondue.
5.
Add the kirsch and season to taste.
6.
Serve with cubes of crusty bread.