Free Recipe Deep-Fried Saffron-Parmesan Sticks
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Deep-Fried Saffron-Parmesan Sticks Recipe
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
Deep-Fried Saffron-Parmesan Sticks Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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