-
1
Line a small baking dish with plastic wrap, leaving an overhang on all sides.
-
2
Be sure its deep enough to hold the batter.
-
3
In a medium bowl, combine the cheese and tapioca.
-
4
In a small saucepan, bring the milk to a boil.
-
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
Season with salt, pepper, nutmeg and paprika.
-
7
Pour into the prepared baking dish and spread evenly.
-
8
Immediately cover with plastic wrap to prevent a skin from forming.
-
9
Let cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours or up to 5 days.
-
10
Pour the vegetable oil into a heavy-bottomed saucepan and heat to 350F, as measured by a deep-fat thermometer.
-
11
Unmold the tapioca dough onto a cutting board.
-
12
Using a long knife, trim the edges and cut the dough into neat 1-inch cubes.
-
13
Fry the tapioca cubes in batches, adding only as many as will fit without touching.
-
14
Turn occasionally with a long slotted spoon, preventing them from sticking together, until evenly browned on all sides, about 3 minutes.
-
15
Transfer to a baking sheet lined with paper towels.
-
16
Continue working in batches until all the fritters are fried.
-
17
Serve immediately.
