Crispy Tapioca Cheese Fritters

1. 1

   Line a small baking dish with plastic wrap, leaving an overhang on all sides.

2. 2

   Be sure its deep enough to hold the batter.

3. 3

   In a medium bowl, combine the cheese and tapioca.

4. 4

   In a small saucepan, bring the milk to a boil.

5. 5

   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.

6. 6

   Season with salt, pepper, nutmeg and paprika.

7. 7

   Pour into the prepared baking dish and spread evenly.

8. 8

   Immediately cover with plastic wrap to prevent a skin from forming.

9. 9

   Let cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours or up to 5 days.

10. 10

    Pour the vegetable oil into a heavy-bottomed saucepan and heat to 350F, as measured by a deep-fat thermometer.

11. 11

    Unmold the tapioca dough onto a cutting board.

12. 12

    Using a long knife, trim the edges and cut the dough into neat 1-inch cubes.

13. 13

    Fry the tapioca cubes in batches, adding only as many as will fit without touching.

14. 14

    Turn occasionally with a long slotted spoon, preventing them from sticking together, until evenly browned on all sides, about 3 minutes.

15. 15

    Transfer to a baking sheet lined with paper towels.

16. 16

    Continue working in batches until all the fritters are fried.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.