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Curried Fritter Fondue Recipe
|Curry batter||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Apple||1 Medium, cut into 1/2 inch cubes|
|Pear||1 Medium, cut into 1/2 inch cubes|
|Lemon juice||1 Tablespoon|
|Gouda cheese/Edam / provolone cheese||2 Ounce, cut into bite size pieces|
|Maraschino cherries||1⁄2 Cup (8 tbs), well drained|
|Pecan halves||1 Cup (16 tbs)|
|Marshmallows||5 Large, cut into half|
|Powdered sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 3493 Calories from Fat 2500
% Daily Value*
Total Fat 289 g445%
Saturated Fat 32.3 g161.5%
Trans Fat 0 g
Cholesterol 64.6 mg
Sodium 8204.1 mg341.8%
Total Carbohydrates 212 g70.6%
Dietary Fiber 57.8 g231.1%
Sugars 111.8 g
Protein 36 g72.9%
Vitamin A 10.9% Vitamin C 37.5%
Calcium 55.4% Iron 23.9%
*Based on a 2000 Calorie diet
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.