Prosciutto-and-Fontina Fritters

By Master Chef on October 19th, 2019 · In Appetizers, Cheeses, Entertaining, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Techniques

Prosciutto and Fontina Fritters are delicate morsels packed with flavor. Perfect for parties, they’re small easy bites that pair well with dips and veggies.

Prosciutto-and-Fontina Fritters

Author: Epicurus.com Kitchens

Recipe type: Appetizer

Cuisine: Italian

Serves: 8

Ingredients

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

Instructions

Combine fontina and prosciutto in bowl; toss with flour to separate components. Add rosemary and pepper.
Mix milk and egg in a separate bowl.
Fold into cheese mixture. The batter should be stiff but pliable enough to form fritters into quarter-sized patties.
Coat patties with breadcrumbs. Fry in oil, at 350 degrees F. until golden brown. Drain on paper towels; serve immediately.

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Tagged with → amuse bouche • appetizer • Prosciutto-and-Fontina Fritters • starter