Prosciutto and Fontina Cheese Fritters

Prosciutto and Fontina Cheese Fritters

prep time

minutes
cook time

minute
servings
8

Ingredients



















Cooking Instructions

For dipping sauce:


1

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:


1

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 tablespoon mixture for each patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well.


2

Heat peanut oil to 350 to 375°F in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with topping.


Ingredients



















Cooking Instructions

For dipping sauce:


1

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:


1

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 tablespoon mixture for each patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well.


2

Heat peanut oil to 350 to 375°F in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with topping.


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