Italian Deep Fried Cheese Recipe

They are called telefonos for cheese strings, like telephone wires!

Starter: Serves 6
Overall Timing: 1¼ hours plus chilling
Oven Setting: 325°F; Gas Mark 7
Equipment: Large saucepan, pastry brush, deep fryer
Freezing: Not recommended

Ingredients:

1 large onion
2 oz./50 g butter
6 oz./175 g long grain rice
350 ml chicken stock
1 tablespoon/15 ml grated Parmesan
¼ teaspoon/1.25 ml freshly grated nutmeg
¼ teaspoon/1.25 ml salt
¼ teaspoon/1.25 ml freshly ground black pepper
2 oz./50 g lean ham
4 oz./125 g Mozzarella
3 eggs
3 oz./75 g fine fresh breadcrumbs

Method:

1. Peel and finely chop the onion. Heat the butter in the saucepan, add the onion and fry gently till transparent.

2. Add the rice and stir over a low heat for 2 minutes. Stir in the stock (made with a cube if necessary), cover and bring to the boil. Simmer over a low heat for 15-20 minutes, shaking the pan frequently to prevent sticking, till the rice is tender and the liquid absorbed.

3. Remove from the heat, stir in the Parmesan, nutmeg and seasoning to taste. Leave to cool completely.

4. Meanwhile, chop the ham finely. Cut the Mozzarella into 12 sticks about 1½ inches (4 cm) long and ½ inch (12.5 mm) thick. Break 2 of the eggs on to plate and beat lightly with a fork. Spread breadcrumbs on another plate.

5. Beat the remaining egg and the chopped ham into the cold rice. Put 2 tablespoons (2 x 15 ml) of rice mixture in palm of one hand. Place a cheese stick on top and cover with more rice. Pat into a cylinder shape about 2½ inches (6.5 cm) long and 1 inch (2.5 cm) thick.

6. Brush beaten egg over the croquette, then coat with breadcrumbs, pressing them on lightly. Shape and coat remaining mixture in the same way to make 12 croquettes. Chill for 1 hour.

7. Heat the oil in a deep fryer to 360°F (180°C). Fry the croquettes a few at time, for 5 to 6 minutes till golden.

8. Remove from the pan with a draining spoon. Drain on kitchen paper and keep hot while the rest are cooked. Garnish with watercress and serve.

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