Thursday, August 12, 2010

Cheese Fritters!

I decided to try out a recipe from my "Tapas" book the other day. I have wanted to try some of these recipes for a while now and finally got around to trying one out. These are pretty good but for some reason the fritter mixture was a bit to sticky. Also, the gorgonzola cheese didn't taste that strong for some reason, next time I think I will use more or perhaps try a hard cheese instead. Or perhaps some ham would be good too. The recipe makes a lot more than I thought. I ate a few earlier today that I heated up in the oven and they still tasted good. :)

Cheese Fritters
adapted from "Tapas" by Tomas Garcia

yields approximately 25

2 1/2 pounds of russet potatoes
1/2 stick of butter
2 eggs, beaten
1/2 cup of blue cheese or hard cheese (used gorgonzola)
salt and pepper
2 Tbsp parsley
1/2 teaspoon of grated nutmeg
1 tsp mustard powder
3-4 Tbsp flour
2 large eggs, beaten
6 Tbsp seasoned panko bread crumbs
1 1/2 cups oil for deep frying

Boil the potatoes, then drain and mash with the butter. Mix in the eggs and cheese. Season with salt and pepper, adding the parsley, grated nutmeg, and mustard powder. This should be a firm but not overly smooth mixture. Let it cool.

Take about a tablespo0n of the mixture and form into fritters. Roll the fritters in the flour then coat in the beaten egg and lastly roll in the bread crumbs.

Heat the oil in a large, heavy-duty saucepan until the temperature reaches 350 degrees F. Fry in small batches for about 5 minutes until golden brown. Remove with a slotted spoon, drain on paper towels, and serve immediately.

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