| 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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