Prosciutto-and-Fontina Fritters
Cuisine: Italian
Author: Kitchens
  • 2 Cups Fontina cheese, grated
  • 1/4 Cup Prosciutto, diced
  • 2 Tablespoons all-purpose flour
  • 1/4 teaspoon fresh rosemary, chopped
  • as needed black pepper, cracked
  • 2 Tablespoons whole milk
  • 1 egg, lightly beaten
  • 2 Cups panko breadcrumbs
  • peanut or grape-seed oil, for frying
  1. Combine fontina and prosciutto in bowl; toss with flour to separate components. Add rosemary and pepper.
  2. Mix milk and egg in a separate bowl.
  3. Fold into cheese mixture. The batter should be stiff but pliable enough to form fritters into quarter-sized patties.
  4. Coat patties with breadcrumbs. Fry in oil, at 350 degrees F. until golden brown. Drain on paper towels; serve immediately.
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