Quebec City’s Fondue Parmesan Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 5 minutes
🕒 Total Time: 20 minutes
🍽 Servings: 16 two-inch squares (approx)
Description:
If you’ve ever visited Quebec City, you’ve likely encountered this delightful appetizer on menus across the city. Typically served atop a bed of fresh lettuce and accompanied by a sweet fruit ketchup, this rich and creamy Fondue Parmesan embodies the essence of traditional Quebecois cuisine. Quick and easy to prepare, it’s destined to become a favorite in your culinary repertoire, perfect for any occasion.
Ingredients:
- 6 tablespoons butter
- 1 1/3 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup all-purpose flour
- 4 eggs, separated
- 1 cup grated Parmesan cheese
- 1 cup grated Gruyere cheese
Instructions:
| Step | Description |
|---|---|
| 1 | In a saucepan on the stovetop, melt the butter over medium heat. |
| 2 | Add flour to the melted butter, stirring continuously until creamy. |
| 3 | Gradually pour in the milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens. |
| 4 | Once thickened, remove the saucepan from the heat. |
| 5 | Add the egg yolks one at a time, stirring vigorously to incorporate them into the mixture. |
| 6 | Season the mixture with salt and pepper, ensuring the flavors are well balanced. |
| 7 | Stir in the grated Parmesan and Gruyere cheeses until fully melted and blended. |
| 8 | Grease a 9″ x 9″ baking pan thoroughly. |
| 9 | Pour the creamy cheese mixture into the prepared pan, spreading it evenly. |
| 10 | Place the pan in the freezer and allow the mixture to chill until it becomes firm enough to cut into squares. This typically takes about 2 hours. |
| 11 | Once the mixture is firm, remove the pan from the freezer and cut it into approximately 16 two-inch squares. |
| 12 | In a separate bowl, beat the egg whites until they form stiff peaks. |
| 13 | Dip each square of the chilled cheese mixture into the beaten egg whites, ensuring they are fully coated. |
| 14 | Roll the coated squares in breadcrumbs until they are evenly coated on all sides. |
| 15 | Heat oil in a deep fryer or heavy-bottomed skillet to 350°F (175°C). |
| 16 | Carefully place the coated squares into the hot oil, frying them until they turn golden brown and crispy on the outside. |
| 17 | Once cooked, remove the squares from the oil and drain them on a paper towel-lined plate to remove excess oil. |
| 18 | Serve the Fondue Parmesan squares hot and crispy, alongside your favorite dipping sauce or fruit ketchup for a delightful appetizer experience. |
Nutritional Information per Serving:
- Calories: 165.2
- Total Fat: 10.7g
- Saturated Fat: 6g
- Cholesterol: 80.1mg
- Sodium: 235.5mg
- Total Carbohydrates: 9.2g
- Fiber: 0.4g
- Sugar: 0.6g
- Protein: 8g
Recipe Notes:
- Ensure the butter is fully melted before adding the flour to prevent lumps in the mixture.
- Be patient when adding the milk, as it should be incorporated gradually to achieve a smooth consistency.
- Use freshly grated Parmesan and Gruyere cheeses for the best flavor and melting properties.
- For a lighter option, you can bake the squares in the oven instead of deep frying them. Simply place them on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes or until golden brown.
- Experiment with different dipping sauces to find your favorite pairing for this indulgent appetizer.
