Tapioca Cheese Fritters
VegetarianPreparation Time: 3.1 hours
Cooking Time: 20 min
Serves 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
DESCRIPTION
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.
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.