Deep-Fried Saffron-Parmesan Sticks

1. 1

   In a small saucepan, bring 1 cup water to a boil.

2. 2

   Add saffron and boil 2 minutes.

3. 3

   Let cool to room temperature.

4. 4

   Use a sharp knife to cut Parmigiano-Reggiano into thin slices.

5. 5

   Cheese will not cut evenly, but any shape 2 to 3 inches long and no more than 1/4 inch thick will work well.

6. 6

   In a small bowl combine cheese with saffron liquid and marinate 6 hours.

7. 7

   In a deep-fryer heat oil to 365 degrees.

8. 8

   In a bowl beat egg yolk; add water, stirring lightly to blend.

9. 9

   Add 1 1/2 cups flour all at once and stir gently with a fork or chopstick until just blended.

10. 10

    Do not overblend; batter will be lumpy.

11. 11

    Piece by piece, coat cheese pieces with extra flour; dip pieces thoroughly in batter, then quickly toss in hot oil (don't wait for extra batter to drip off).

12. 12

    Cook 2 to 3 minutes, turning occasionally, until golden and crisp.

13. 13

    Using a slotted spoon, scoop up cheese and drain on paper towels.

14. 14

    Keep warm while you fry remainder.

15. 15

    Sprinkle with salt and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.