For 4 people
Fritter 250 g of flour 180 g of water 13 g of brewer's yeast 1 l of peanut oil D’O truffle salt Fondue 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.
Garnish Pour the hot fondue into a bowl. Top with the D’O truffle fritters.
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