Homemade parmesan fondue

Name: Homemade parmesan fondue
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: Québécoise
Ingredients: 1/4 cup (60 ml) 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 (60 ml) cream cheese; 1 cup (250 ml) freshly grated Parmesan cheese; 1 cup (250 ml) smoked Oka cheese with the rind, grated (or another firm smoked cheese); 1 tablespoon (15 ml) finely chopped fresh chives, plus a little more for serving; 1/2 teaspoon (2.5 ml) smoked paprika; 1/2 cup (125 ml) all-purpose flour; 3 beaten eggs; 1 cup (250 ml) regular breadcrumbs; 1/2 cup (125 ml) panko breadcrumbs; 1 tablespoon (15 ml) Italian seasoning; Canola oil for frying

Preparation 30 min
Refrigeration 1 h in the fridge + 1 h 30 in the freezer
Cooking 30 min
Servings 5
Freezing Absolutely

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Cheese mix

1/4 cup (60 ml) 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 (60 ml) cream cheese
1 cup (250 ml) freshly grated Parmesan cheese
1 cup (250 ml) smoked Oka cheese with the rind, grated (or another firm smoked cheese)
1 tablespoon (15 ml) finely chopped fresh chives, plus a little more for serving
1/2 teaspoon (2.5 ml) smoked paprika

Breading

1/2 cup (125 ml) all-purpose flour
3 beaten eggs
1 cup (250 ml) regular breadcrumbs
1/2 cup (125 ml) panko breadcrumbs
1 tablespoon (15 ml) Italian seasoning
Canola oil for frying

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Preparation

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 both mustards, the milk and the white wine, then season with salt and pepper. Whisk to break up any lumps. Bring to a boil, remove from the heat and stir.
Add the cream cheese, the Parmesan, the smoked Oka, the chives and the 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 the surface is smooth. Refrigerate for 1 hour, then freeze for 1 hour 30 minutes. Remove the wrap and cut into 10 pieces.
Preheat the oven to 350°F (180°C). In a skillet over medium-low heat, pour about 1 1/2 in (4 cm) of oil in the bottom and heat to about 300°F (150°C).
In a bowl, combine the regular breadcrumbs, the panko and the Italian seasoning, then season with salt and pepper and mix. In a second bowl, put the beaten eggs, and in a third one, the flour.
In that order, dip a square in the flour, in the eggs, then in the breadcrumb mixture. Repeat in the same order a second time to get a nice thick breading.
Place a few squares in the oil and cook for 2 to 3 minutes per side, or until they reach a nice golden color. Drain and place on a baking sheet. Once all the fondues are fried, put them in the oven and bake for about 15 minutes, or until the cheese in the center is melted. Garnish with fresh chives and serve!