Crisp Cheese
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Ingredients
assorted natural cheese
Roberts Eggs, beaten
fine dry bread crumbs
oil for frying
1 teaspoon salt
Preparation
Cut cheese into 1/2 inch cubes; dip in egg, then bread crumbs. Repeat for second layer. Heat oil to 375° and add 1 teaspoon salt. Transfer cooker to fondue burner. Spear cheese with fondue fork; deep-fry in hot oil about 30 seconds. Cool slightly before eating.
Notes:
Cheese suggestions: Bel Paese, Brick, Cheddar, Edam, Gouda, Colby, Gruyere, Parmesan, Provolone, Swiss
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
