Recipe courtesy of David Rosengarten
Total:
6 hr 8 min
Active:
6 hr 5 min
Yield:
About 24 pieces.
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Cornbread Sticks

Recipe courtesy of The Neelys

Deep-Fried Snickers on a Stick

Recipe courtesy of Food Network Kitchen

Deep-Fried Turkey

Recipe courtesy of Cat Cora

Deep-Fried Cheesecake

Recipe courtesy of Paula Deen

Deep-Fried Turkey

Recipe courtesy of Valerie Bertinelli

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Deep-Fried Camembert

Recipe courtesy of Terrance Brennan

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking