Fondue Parmesan Recipe • A Popular Québec Appetizer! | Club Foody

 

Across Canada 🌎, and I’m sure the same happens in the States, from the East Coast to the West, and North to South, there are many dishes which are staples of a region or province that are often not found in other areas.
 
The perfect example is Québec, the province I grew up in, along with the rest of the country. There’s Creton, Tourtière, Tarte au Sucre, Bouilli, and so on. While living in other provinces, these dishes were not known and, obviously, not available at any supermarkets 🛒.
 
This situation forced me to make 👩‍🍳 my own and not depend on the grocery store or when visiting family and friends back home. That is how I started making all the dishes mentioned above, plus my own Merguez, Poutine, Grand-Pères, and many others, including this one… Fondue Parmesan!
 
Unlike traditional “fondue”, this version is a mixture of creamy cheese made with Gruyère and Parmesan that is chilled before being cut 🔪 into squares. They’re breaded and then pan-fried until golden. Originally from Québec, this delicious appetizer is very popular for serving at dinner parties.
 
Fondue Parmesan is easy to make…
After the butter 🧈 is melted, the flour is cooked for a good 1:30 to 2 minutes to remove the raw, starchy taste. Next, the cheeses are added and stirred until melted. When there’s a little cheese left, egg yolk, smoked paprika, and freshly ground mixed peppercorns go into the saucepan and are well blended.
 
The mixture is spooned 🥄 into a 9×9 square pan lined with parchment paper. If you’re not sure how to line it, here’s the link Lining a Square Pan with Parchment Paper. Using a spatula, the mixture is spread out before placing a piece of wax paper on top, making sure it covers the surface to prevent a skin from forming.
 
An extra step I take is to use a flat-bottom measuring cup, or a glass, to smooth the cheese mixture 🧀 out. It helps to level it properly, giving an even surface so that when the pieces are cut, they’re nice and neat.
 
It’s refrigerated for at least 6 hours or overnight. When the cheese mixture is somewhat more solid (it will still be sticky), it’s cut into squares and breaded with flour, egg mixture 🥚, and breadcrumbs. I use Panko, but to ensure it adheres properly, I ground half of the amount.
 
The next and final step is to pan-fry the pieces. The oil is brought up to 375ºF. Working in batches without crowding the pan, the squares are fried until golden, which takes no longer than 1 minute (or less) ⏳ per side.
 
We all know that 350ºF is the sweet spot for frying food. The reason to bring it up higher 🔥 is that by the time the pieces are carefully placed in the skillet, the temperature will drop down to around 350. Starting higher ensures that the temperature will remain high enough throughout the cooking process.
 
The cheese mixture can be made ahead of time. Also, after being fried and at room temperature, the pieces are stored in an airtight container and can be frozen for up to 1 month 📆. To reheat them, place them on a baking sheet and transfer to a 350ºF oven for 10 to 15 minutes, or until warmed through.
 
Incredibly delicious, this Fondue Parmesan is a lovely recipe to try! With a breaded cheese mixture quickly pan-fried, this Québécois appetizer is perfect to serve at your next dinner party. Sitting on a bed of lettuce along with cherry tomatoes 🍅, I’m sure this will become a popular item with your guests…
Bon Appétit! 🍽
 
Here are more delicious Québécois recipes for you to try… 😀
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Sucre à la Crème – Butter & Cream Fudge
– Salmon Pie
– Canadian Butter Tarts with Maple Syrup
– Old Fashioned Baked Beans with Bacon
– Sweet & Savory Homemade Ketchup
– Shepherd’s Pie
– Maple Walnut Cake
– Split Pea & Ham Soup
and for even more Canadian recipes 🍁, click on this link… Recipe Category • Canadian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/fondue-parmesan/ 😉

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