Deep-Fried Saffron-Parmesan Sticks

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Title: Deep-Fried Saffron-Parmesan Sticks
Yield: 1 servings
Categories: Taste3


1/2 ts Tightly-packed saffron
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
1 Egg yolk
1 1/2 c Ice water
1 1/2 c Sifted flour; plus extra for
; coating

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.