Cheese fritters
120 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Cold water |
| ½ | cup | Chablis |
| ¼ | teaspoon | Garlic, minced |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Cayenne |
| ¾ | teaspoon | Salt |
| 1⅛ | cup | Flour |
| 6 | ounces | Cheddar cheese, shredded |
| ¼ | cup | Parmesan |
| 2 | Eggs | |
| Oil for frying | ||
Directions
LA TIMES
* Houlihan's, 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
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