Emmenthal fritters are delicious, crispy and gooey appetizers, perfect to enjoy during an aperitif or as a starter. Emmenthal cheese, with its characteristic flavor and creamy texture, blends wonderfully with the batter and becomes irresistible when fried. This recipe is simple to prepare and requires few ingredients, but the result is truly surprising.
Break the eggs, separating the whites from the yolks
Beat the yolks until they form a smooth, pale cream
Add salt to the egg whites and whip them to stiff peaks
Grate the cheese
Melt the butter in a saucepan
Stir in the flour
Cook for two minutes over low heat without letting it brown, then dilute with 25 cl of water, stirring constantly
Bring to a boil and continue stirring until the mixture is thick and smooth
Remove from the heat
Heat the oil to 180 degrees
Add the grated cheese to the mixture
When it is melted, add the yolks, stir and fold in the whipped egg whites
Gently mix again
Spoon up portions of the cheese mixture
Drop three or four spoonfuls into the hot oil
Turn halfway through cooking with a slotted spoon
When the fritters are puffed and golden, drain them and place them on absorbent paper
Proceed the same way with the remaining batter
Serve the fritters hot
Recommended wine: Teroldego Rosé
Pan
Bowl
Ladle
Fork
Italy
| Energy (kcal) | 341.01 |
| Carbohydrates (g) | 12.57 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 24.67 |
| of which Saturates (g) | 13.75 |
| Protein (g) | 17.78 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.23 |
