Cold Vegetable Cheese

Cold Vegetable Cheese

Ingredients:
1 cup (235 ml) cold water
1/12 cups (355 ml) vegetable oil
12 ounces (340 g) mild provolone cheese

Directions:
in a large chunk, cut into /12 -inch-thick sticks
6 lemon wedges
FOR THE SAUCE: Heat the olive oil in a medium skillet over
medium-high heat. Add the onion. Fry until browned and
crisp, about 4 minutes. Reduce the heat to low. Stir in the
sauce and pepper flakes. Simmer on low while preparing
the cheese.
FOR THE CHEESE: Place the flour in a shallow bowl. Add the
water, whisking constantly, until smooth. Add a few drops
more water if needed until the mixture is the consistency
of sour cream. Heat the vegetable oil in a large skillet over
medium-high heat until hot enough for frying. Test by stick-
ing the handle of a wooden spoon into the oil. The oil should
bubble up around it.
Dip the cheese sticks into the batter, shaking off the excess.
Drop gently into the oil. Fry in two batches, if necessary, to
avoid crowding the pan. Cook, flipping once, until golden,
about 2 minutes. Remove to paper towels to drain. Serve
immediately with the dipping sauce and lemon wedges.
Prep =5 minutes Cook = 10 minutes
Yield = 4 to 6 servings
224 The Spaghetti Sauce Gourmet
p224 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
209-260.qxd 7/31/06 1:36 PM
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p225
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
209-260.qxd 7/31/06 1:36 PM
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1 lemon, halved
3/
4