Deep-fried saffron-parmesan sticks

1 servings

Ingredients

Quantity Ingredient
½ teaspoon Tightly-packed saffron threads
½ pounds Good-quality young Parmesan cheese; such as
; Parmigiano-Reggiano
; or Grana Padana,
; less than 3 years
; old
4 cups Sunflower oil; for deep-frying
1 Egg yolk
1½ cup Ice water
1½ cup Sifted flour; plus extra for
; coating

Directions

In a small saucepan, bring 1 cup water to a boil. Add saffron and boil 2 minutes. Let cool to room temperature. Use a sharp knife to cut Parmigiano-Reggiano into thin slices. Cheese will not cut evenly, but any shape 2 to 3 inches long and no more than ¼ inch thick will work well. In a small bowl combine cheese with saffron liquid and marinate 6 hours.

In a deep-fryer heat oil to 365 degrees. In a bowl beat egg yolk; add water, stirring lightly to blend. Add 1½ cups flour all at once and stir gently with a fork or chopstick until just blended. Do not overblend; batter will be lumpy. Piece by piece, coat cheese pieces with extra flour; dip pieces thoroughly in batter, then quickly toss in hot oil (don't wait for extra batter to drip off). Cook 2 to 3 minutes, turning occasionally, until golden and crisp. Using a slotted spoon, scoop up cheese and drain on paper towels. Keep warm while you fry remainder. Sprinkle with salt and serve immediately.

Yield: About 24 pieces

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4589

Converted by MM_Buster v2.0l.

Related recipes