Fondue Parmesan

Across Canada 🌎, and I’m sure the same happens in the States, from the East Coast to the West, and North to South, there are many dishes which are staples of a region or province that are often not found in other areas.
 
The perfect example is Québec, the province I grew up in, along with the rest of the country. There’s Creton, Tourtière, Tarte au Sucre, Bouilli, and so on. While living in other provinces, these dishes were not known and, obviously, not available at any supermarkets 🛒.
 
This situation forced me to make 👩‍🍳 my own and not depend on the grocery store or when visiting family and friends back home. That is how I started making all the dishes mentioned above, plus my own Merguez, Poutine, Grand-Pères, and many others, including this one… Fondue Parmesan!
 
Unlike traditional “fondue”, this version is a mixture of creamy cheese made with Gruyère and Parmesan that is chilled before being cut 🔪 into squares. They’re breaded and then pan-fried until golden. Originally from Québec, this delicious appetizer is very popular for serving at dinner parties.
 
Fondue Parmesan is easy to make…
After the butter 🧈 is melted, the flour is cooked for a good 1:30 to 2 minutes to remove the raw, starchy taste. Next, the cheeses are added and stirred until melted. When there’s a little cheese left, egg yolk, smoked paprika, and freshly ground mixed peppercorns go into the saucepan and are well blended.
 
The mixture is spooned 🥄 into a 9×9 square pan lined with parchment paper. If you’re not sure how to line it, here’s the link Lining a Square Pan with Parchment Paper. Using a spatula, the mixture is spread out before placing a piece of wax paper on top, making sure it covers the surface to prevent a skin from forming.
 
An extra step I take is to use a flat-bottom measuring cup, or a glass, to smooth the cheese mixture 🧀 out. It helps to level it properly, giving an even surface so that when the pieces are cut, they’re nice and neat.
 
It’s refrigerated for at least 6 hours or overnight. When the cheese mixture is somewhat more solid (it will still be sticky), it’s cut into squares and breaded with flour, egg mixture 🥚, and breadcrumbs. I use Panko, but to ensure it adheres properly, I ground half of the amount.
 
The next and final step is to pan-fry the pieces. The oil is brought up to 375ºF. Working in batches without crowding the pan, the squares are fried until golden, which takes no longer than 1 minute (or less) ⏳ per side.
 
We all know that 350ºF is the sweet spot for frying food. The reason to bring it up higher 🔥 is that by the time the pieces are carefully placed in the skillet, the temperature will drop down to around 350. Starting higher ensures that the temperature will remain high enough throughout the cooking process.
 
The cheese mixture can be made ahead of time. Also, after being fried and at room temperature, the pieces are stored in an airtight container and can be frozen for up to 1 month 📆. To reheat them, place them on a baking sheet and transfer to a 350ºF oven for 10 to 15 minutes, or until warmed through.
 
Incredibly delicious, this Fondue Parmesan is a lovely recipe to try! With a breaded cheese mixture quickly pan-fried, this Québécois appetizer is perfect to serve at your next dinner party. Sitting on a bed of lettuce along with cherry tomatoes 🍅, I’m sure this will become a popular item with your guests…
Bon Appétit! 🍽
 
Here are more delicious Québécois recipes for you to try… 😀
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Sucre à la Crème – Butter & Cream Fudge
– Salmon Pie
– Canadian Butter Tarts with Maple Syrup
– Old Fashioned Baked Beans with Bacon
– Sweet & Savory Homemade Ketchup
– Shepherd’s Pie
– Maple Walnut Cake
– Split Pea & Ham Soup
and for even more Canadian recipes 🍁, click on this link… Recipe Category • Canadian Cuisine
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Fondue Parmesan

Incredibly easy to make and delicious, Fondue Parmesan is always a hit and perfect to serve at your next dinner party…

5 from 14 votes

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Servings 9 pieces

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Passive Time 6 hours hrs

Ingredients

  

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CHEESE MIXTURE

• 6 tbsp. unsalted butter
• 3/4 cup unbleached all-purpose flour
• 1 1/4 cups whole milk
• 3/4 cup Gruyère cheese (substitute Jarlsberg or Emmental), grated tips & tricks
• 3/4 cup Parmesan cheese, grated
• 1 large egg yolk
• 1/2 tsp. smoked paprika optional
• freshly ground mixed peppercorns, to taste

BREADING

• 1/2 cup unbleached all-purpose flour
• 1 large free-range egg
• 1 egg white
• 1 cup Panko breadcrumbs, half finely ground
• 2 to 3 cups canola oil, for frying or as needed tips & tricks

Directions

 

• Line a 9x9 pan with parchment paper; set aside.
• In a saucepan over medium heat, melt butter. Add flour and cook for 1:30 to 2 minutes, stirring constantly.
• Pour in milk, a little at a time, and whisk until blended before adding more.
• By the handful, add cheeses and stir until melted between each addition.
• When there’s a little cheese left, add the rest of it along with egg yolk, smoked paprika, and freshly ground mixed peppercorns; mixed until well incorporated.
• Spoon the cheese mixture into the prepared pan and spread it out with a spatula.
• Place a piece of wax paper, making sure it touches the surface, and level it out using a flat bottom measuring cup or glass.
• Transfer to the fridge for at least 6 hours.
• In a shallow skillet, bring the oil temperature to 375ºF and prepare the breading station into 3 shallow dishes: one with flour, the second one with egg and egg white, beaten together, and the last one with breadcrumbs.
• Remove the cheese mixture from the fridge and lift it out from the pan; peel off the wax paper and discard it.
• Cut the mixture into 9 equal pieces.
• Working with one at a time, dredge a piece in flour, coating all sides, and gently shake it to remove any excess. Dip into the egg mixture, covering the piece entirely, and hold it to allow the eggs to drip off. Lastly, dredge in breadcrumbs, covering the piece completely; transfer to a plate or cutting board while working with the other ones.
• Without crowding the skillet and working in batches, fry a few breaded pieces until golden brown, about 1 minute per side.
• Transfer to a plate lined with paper towels to absorb any excess oil and set them aside while frying the other pieces.

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