Try this Deep-Fried Saffron-Parmesan Sticks recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, bring 1 cup water to a boil. Add saffron and boil 2 minutes. Let cool to room temperature. Use a sharp knife to cut Parmigiano-Reggiano into thin slices. Cheese will not cut evenly, but any shape 2 to 3 inches long and no more than 1/4 inch thick will work well. In a small bowl combine cheese with saffron liquid and marinate 6 hours. In a deep-fryer heat oil to 365 degrees. In a bowl beat egg yolk; add water, stirring lightly to blend. Add 1 1/2 cups flour all at once and stir gently with a fork or chopstick until just blended. Do not overblend; batter will be lumpy. Piece by piece, coat cheese pieces with extra flour; dip pieces thoroughly in batter, then quickly toss in hot oil (dont wait for extra batter to drip off). Cook 2 to 3 minutes, turning occasionally, until golden and crisp. Using a slotted spoon, scoop up cheese and drain on paper towels. Keep warm while you fry remainder. Sprinkle with salt and serve immediately. Yield: About 24 pieces Recipe by: TASTE SHOW #TS4589
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Serving Size: 1 Serving (1516g) | ||
Recipe Makes: 1 | ||
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Calories: 9548 | ||
Calories from Fat: 8485 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 942.8g | 1257 % | |
Saturated Fat 130.5g | 653 % | |
Monounsaturated Fat 191g | ||
Polyunsanturated Fat 577.2g | ||
Cholesterol 406.9mg | 125 % | |
Sodium 3443.5mg | 119 % | |
Potassium 547.1mg | 14 % | |
Total Carbohydrate 181.6g | 53 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 175.5g | ||
Protein 112.1g | 160 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9548
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