Tapioca Cheese Fritters

Travel to Rio de Janerio from the comfort of your kitchen. This Brazilian snack will satisfy with its crispy, cheesy, goodness with a kick of heat. 
 

Prep Time: 
3.5 hours (3 hour rest time)
Cook Time: 
20 minutes
Servings: 
45 fritters
Ingredients: 

1 1/3 cups finely grated Parmesan
1/2 cup plus 1 tablespoon Reese Small Tapioca Pearls 
1 cup whole milk
 Kosher salt and freshly ground black pepper
 freshly grated nutmeg
pinch of paprika
2 cups vegetable oil for frying
Reese Hot Pepper Jelly, for dipping

Directions: 
Line a small baking dish with plastic wrap, leaving an overhang on all sides. Be sure it’s deep enough to hold the batter.
In a medium bowl, combine the cheese and tapioca.
In a small saucepan, bring the milk to a boil.
Pour the hot milk over the tapioca and mix with a rubber spatula; the tapioca will immediately start to release starch and the dough will become thick and pasty.
Season with salt, pepper, nutmeg and paprika. Pour into the prepared baking dish and spread evenly. Immediately cover with plastic wrap to prevent a skin from forming.
Let cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours or up to 5 days.
Pour the vegetable oil into a heavy-bottomed saucepan and heat to 350°F.
Unmold the tapioca dough onto a cutting board. Using a long knife, trim the edges and cut the dough into neat 1-inch cubes. Fry the tapioca cubes in batches, adding only as many as will fit without touching.
Turn occasionally with a long slotted spoon, preventing them from sticking together, until evenly browned on all sides, about 3 minutes.
Transfer to a baking sheet lined with paper towels. Continue working in batches until all the fritters are fried. Serve immediately.