Deep-Fried Saffron-Parmesan Sticks

Name: Deep-Fried Saffron-Parmesan Sticks
Prep time: P0Y0M0DT6H5M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT6H8M0.000S
Yield: About 24 pieces.
Ingredients: 1/2 teaspoon tightly-packed saffron threads; 1/2 pound good-quality young Parmesan cheese, such as Parmigiano-Reggiano or Grana Padana, less than 3 years old; 4 cups sunflower oil, for deep-frying; 1 egg yolk; 1 1/2 cups ice water; 1 1/2 cups sifted flour, plus extra for coating

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Total: 6 hr 8 min

Prep: 6 hr 5 min
Cook: 3 min

Yield: About 24 pieces.

Total: 6 hr 8 min

Prep: 6 hr 5 min
Cook: 3 min

Yield: About 24 pieces.

Ingredients

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1/2 teaspoon tightly-packed saffron threads

1/2 pound good-quality young Parmesan cheese, such as Parmigiano-Reggiano or Grana Padana, less than 3 years old

4 cups sunflower oil, for deep-frying

1 egg yolk

1 1/2 cups ice water

1 1/2 cups sifted flour, plus extra for coating

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.