Homemade parmesan fondue

Name: Homemade parmesan fondue
Prep time: 30 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1/4 (60 ml) cup butter; 1/4 cup (60 ml) all-purpose flour; 1 teaspoon (5 ml) Dijon mustard; 1/2 teaspoon (2.5 ml) old-fashioned mustard; 3/4 cup (180 ml) milk; 1/4 cup (60 ml) white wine; 1/4 cup (2 oz) cream cheese; 1 cup (150 g) grated fresh Parmesan cheese; 1 cup (150 g) smoked Oka cheese with rind (or other semi-soft smoked cheese), grated; 1 tablespoon (15 ml) finely chopped fresh chives + a little for the service; 1/2 tsp. (2.5 ml) smoked paprika; Vegetable oil for cooking; 1 cup (250 ml) regular breadcrumbs; 1/2 cup (125 ml) panko breadcrumbs; 1 tablespoon (15 ml) Italian spices; 3 beaten eggs; 1/2 cup (125 mL) all-purpose flour

Preparation 30 mins
Refrigeration 2 h 30
Cooking 30 min
Servings 4 to 6
Freezing Absolutely

What I love most about parmesan fondue is the combination of crispiness and melting cheese. On the other hand, with commercial ones, the breading is often too light and ends up being soft! Here, we are talking about a very crispy breading and I even added a touch of smoked cheese and white wine to enhance the flavours. What the perfect starter! To make sure the cheese doesn’t run, I put them in the freezer, fry them and then finish cooking them in the oven. *** Personally, I like big Parmesan fondues, but nothing stops you from making smaller ones. However, you will probably need more breadcrumbs and flour.***

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Ingredients for cheese mix

1/4 (60 ml) cup butter
1/4 cup (60 ml) all-purpose flour
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2.5 ml) old-fashioned mustard
3/4 cup (180 ml) milk
1/4 cup (60 ml) white wine
1/4 cup (2 oz) cream cheese
1 cup (150 g) grated fresh Parmesan cheese
1 cup (150 g) smoked Oka cheese with rind (or other semi-soft smoked cheese), grated
1 tablespoon (15 ml) finely chopped fresh chives + a little for the service
1/2 tsp. (2.5 ml) smoked paprika
Vegetable oil for cooking

Ingredients for the breading

1 cup (250 ml) regular breadcrumbs
1/2 cup (125 ml) panko breadcrumbs
1 tablespoon (15 ml) Italian spices
3 beaten eggs
1/2 cup (125 mL) all-purpose flour

Preparation

Preheat the oven to 350°F. Line the inside of a 9” x 5” loaf pan with plastic wrap.
In a saucepan over medium heat, melt the butter and add the flour. Cook 1 minute, stirring.
Add the mustard, milk, white wine then season with salt and pepper. Mix with a whisk to break up lumps. Bring to a boil, remove from heat and mix.
Add the cheeses, chives and paprika then season with salt and pepper. Mix well.
Pour into the loaf pan, cover with plastic wrap and press down with a spatula so that the surface is smooth. Put in the fridge for 1 hour and then put in the freezer for 1h30 min. Remove the film and cut into 10 pieces.
In a skillet over medium low heat, pour about 1.5” oil in the bottom and heat to about 300°F.
In a bowl, put the flour, panko, Italian spices, season with salt and pepper and mix. In another bowl put the eggs and in another bowl the flour.
In that order, dip a cube in the flour, eggs and breadcrumb mixture. Repeat in the same order a second time to obtain a nice thick breading.
Put a few cubes in the oil and cook for 2 to 3 minutes per side or until a nice golden colour is obtained. Drain and place on a baking sheet. When all the fondues are cooked, place in the oven and cook for about 15 minutes or until the cheese in the center is melted. Garnish with fresh chives and serve!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!