Cheese Fritters Recipe
Yield: 120 servingsRecipe by luhu.jp
Ingredients:
LA TIMES
1/4 cup: Butter,
3/4 tsp: Salt,
1/2 cup: Cold water,
1 1/8 cup: Flour,
1/2 cup: Chablis,
6 ounce: Cheddar cheese, shredded
1/4 tsp: Garlic, minced
1/4 cup: Parmesan,
1/8 tsp: Nutmeg,
2: Eggs,
1/8 tsp: White pepper,
Oil for frying,
1/8 tsp: Cayenne,
Directions:
* Houlihans, Torrance. Combine butter, water, wine, garlic, nutmeg,
white pepper, cayenne and salt in med saucepan. Bring to a rapid boil
over high heat. Add flour all at once, stirring rapidly with a wooden
spoon until dough leaves the sides of the pan. Remove from heat and
add cheeses, stirring constantly until thoroughly blended. Beat in
egs, one at a time. While batter is still warm, scoop balls, about
1/2t for each fritter. Roll dough into unigorm round balls. Place on
lightly floured baking sheet and chill 6-8 hrs, or overnight. Do no
cover while chilling. Heat oil to 360 F. Cook in hot oil until golden
brown and crisp. Remove with slotted spoon, drain.
Submitted By DAN KLEPACH On 04-28-95
Source from luhu.jp
white pepper, cayenne and salt in med saucepan. Bring to a rapid boil
over high heat. Add flour all at once, stirring rapidly with a wooden
spoon until dough leaves the sides of the pan. Remove from heat and
add cheeses, stirring constantly until thoroughly blended. Beat in
egs, one at a time. While batter is still warm, scoop balls, about
1/2t for each fritter. Roll dough into unigorm round balls. Place on
lightly floured baking sheet and chill 6-8 hrs, or overnight. Do no
cover while chilling. Heat oil to 360 F. Cook in hot oil until golden
brown and crisp. Remove with slotted spoon, drain.
Submitted By DAN KLEPACH On 04-28-95
Source from luhu.jp