Aroma ADF-198 - Manual (Page 15)

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
⅔taza 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: