recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
lb. chilled fontina, not too ripe (see note)
1/4 cup dry white wine
2 egg yolks
1 tsp minced garlic
1 tsp baking powder
1 1/2 cups flour
2 1/2 Tblsp. olive oil
1/2 - 2/3 cup ice water
Vegetable oil for deep frying
2 egg whites
1/2 cup minced fresh basil
Cut cheese into 1 inch cubes.
a bowl, whisk together the wine, egg yolks and garlic.
in baking powder, flour and 1 tsp salt.
in olive oil, then add enough ice water to make a
thick but pourable batter, about the consistency of
Let rest at room temperature for 2 hours.
ready to serve, heat 2 inches of vegetable oil in
a frying pan to 360°F.
egg whites with a pinch of salt until stiff but not
them into batter along with basil.
cheese cubes into batter.
excess batter to drip off.
Fry chunks in oil until uniformly golden.
fritters on paper towels.
MINUS the beaten egg whites may be mixed a day ahead.
to room temperature before adding the egg whites.
on Fontina cheese:
cows milk. Sour flavor. More tangy finish than
gruyere. Really fantastic when cut into chunks and
eaten with bread and good olive oil. Medium impact.
This cheese has a delayed finish that requires chewing
patience in order to appreciate (or such a large mouthful
that it takes a while). It can get a really bitter
aftertaste if you keep it too long (more than 2 weeks
after you buy it).
8 when served with 2 or 3 other antipasti
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