This tasty appetizer doesn’t need a dipper. Feel free to experiment with different types of cheese, such as Danish Fontina and Gouda.
Serves: 8Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy
- 1 tsp. baking soda
- 1 cup all-purpose flour
- 1 Tbsp. vegetable oil
- ¾ cup flat beer
- ½ lb. Cheddar cheese
- ½ lb. Monterey Jack cheese
- 2 large eggs
- 1 Tbsp. whole milk
- ¼ tsp. ground paprika
- ½ tsp. sugar
- 3 cups canola oil
- ½ cup all-purpose flour
- To make the batter, sift the baking soda into the flour, and stir in the vegetable oil. Slowly add half the beer, stirring as your pour. Add as much the remaining beer as is necessary to form a thick batter that is not runny.
- Cut the cheeses into cubes about ¾ inch thick. Beat the eggs with the milk, paprika, and sugar. Make sure the eggs are beaten thoroughly.
- Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
- When the oil is hot, move the fondue pot to the table and set up the burner. Coat the cheese cubes with the flour. Dip the cheese into the egg wash and then cover with the batter. Spear the cheese with a dipping fork and cook in the hot oil until the batter browns (about 30 to 40 seconds). Drain on paper towels if desired. Cool and eat.