| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Taste3 | 1 | servings | |
INGREDIENTS
| 1/2 | ts | Tightly-packed saffron threads |
| 1/2 | lb | Good-quality young Parmesan cheese; such as |
| ; Parmigiano-Reggiano | ||
| ; or Grana Padana, | ||
| ; less than 3 years | ||
| ; old | ||
| 4 | c | Sunflower oil; for deep-frying |
| 1 | Egg yolk | |
| 1 1/2 | c | Ice water |
| 1 1/2 | c | Sifted flour; plus extra for |
| ; coating |
INSTRUCTIONS
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 1/4 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 1 1/2 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.
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