Curried Fritter Fondue Recipe
Ingredients
| Vegetable oil | ||
| 1 medium apple, cut into 1/2-inch cubes | ||
| 1 medium pear, cut into 1/2-inch cubes | ||
| Lemon juice | ||
| 2 ounces Gouda, Edam or Provolone cheese, cut into bite-size pieces | ||
| 1/2 cup maraschino cherries, well drained | ||
| Pecan halves | 1 Cup (16 tbs) (Curry Batter) | |
| Marshmallows | 5 Large, cut in half (Curry Batter) | |
| Powdered sugar | ||
Directions
Prepare Curry Batter.
Heat oil (2 inches) to 375° in metal fondue pot.
Dip apple and pear cubes into lemon juice.
Pat dry and arrange on tray with cheese, cherries, pecans and marshmallows.
Have your guests spear cheese, fruit, pecans or marshmal lows with color-coded fondue forks, dip them into Curry Batter and then into the hot oil about 1 minute.
Fritters should be drained on paper towels or paper napkins, then dipped in sugar.
Heat oil (2 inches) to 375° in metal fondue pot.
Dip apple and pear cubes into lemon juice.
Pat dry and arrange on tray with cheese, cherries, pecans and marshmallows.
Have your guests spear cheese, fruit, pecans or marshmal lows with color-coded fondue forks, dip them into Curry Batter and then into the hot oil about 1 minute.
Fritters should be drained on paper towels or paper napkins, then dipped in sugar.
Chef
