Warrior's Parmesan Fondues
Warrior's Parmesan Fondues
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
15-20
Temps de préparation / Prep time
30 min.
Temps de cuisson / Cooking time
15 min.
Making your own parmesan fondues isn't that complicated... And it's really delicious, especially with the Traditional Blend! Try this recipe with your family, the kids will love helping you!
Ingrédients / Ingredients
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½ cup 2% Milk
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16 tbsp / 5oz Cornstarch
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16 tbsp / 8 oz Unsalted or Salted Butter
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4 tbsp All-purpose Flour
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4 tbsp Traditional Blend
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1 beaten egg (for the mixture)
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8 oz. Shredded Brick Cheese
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4 tbsp Grated Parmesan
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2-3 cups Panko or plain Breadcrumbs
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2 beaten eggs (for the breading)
Instructions/ Directions
Melt the butter over low heat.
Add the cornstarch and flour, stirring constantly to incorporate well.
Gradually add the milk while whisking, letting it thicken between each addition of milk.
Bring to a boil over medium heat, stirring constantly. When the mixture is ready, it will be very thick.
Add the beaten egg and 2 tbsp of Traditional Blend, incorporate well. Remove from heat.
Slowly add the cheese, stirring constantly.
Pour the mixture into a large buttered dish. Let cool, cover with plastic wrap, and place in the fridge for 3 to 4 hours or until well set.
ONCE COOLED
Prepare 2 beaten eggs in a bowl, and in another bowl the breadcrumbs with the remaining Traditional Blend. *If you opt for deep frying, use Panko breadcrumbs.
Cut into square pieces (2in x 2in x 1in high) or make small balls about 1.5in.
Dip the balls in the beaten eggs, then in the seasoned breadcrumbs. Make sure the entire mixture is covered with breadcrumbs. Repeat if necessary to prevent the mixture from spreading in your oven or fryer. Set aside.
You can freeze the fondues at this stage!
OVEN COOKING
Bake at 375F on a parchment-lined baking sheet for about 15 minutes. Serve as soon as they are slightly cooled. Bon appétit!
DEEP FRYER COOKING
For deep frying, make sure your oil is at 350F. It is recommended to freeze before to prevent the cheese from spilling into the fryer. Cook a few units at a time without overcrowding the fryer. (about 2 or 3 minutes, until golden brown) Wait for the oil to reheat before continuing with the cooking of other fondues. Bon appétit!
Note
To prevent the mixture from sticking too much to your hands, coat your hands with flour!
Try replacing the brick cheese with Louis Cyr, a real treat! You can also use smoked gouda... mmm!