For 4 people
250 g of flour
180 g of water
13 g of brewer's yeast
1 l of peanut oil
500 g of milk
200 g of fontina
Mix the flour and water in a bowl. Where the yeast has been dissolved, add the salt and finely chopped D’O truffle and leave to rise for about 30 minutes in a warm place.
Meanwhile, heat the oil to 170 °C in a pan and when the mixture is ready fry the fritters until crisp. Drain on kitchen paper and keep hot.
Bring the milk to the boil in a pan. Take off the heat and add the finely chopped fontina. Use a whisk to melt the cheese completely and filter through a fine sieve.
Pour the hot fondue into a bowl. Top with the D’O truffle fritters.
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