Ingredients
1 pound/500 grams montasio or asiago, grated
2 tablespoons flour
1 tablespoon butter
2 to 3 tablespoons extra-virgin olive oil
Method
Sources
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dataset
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Gathered
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Gathered
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Combine the cheese and flour in a large bowl, and mix together well but gently with your hands. Melt the butter in a large frying pan over medium-low heat, and add 2 tablespoons of the oil. When the oil-butter mixture is hot, working in batches, use a spoon to form fritters 2 to 3 inches/5 to 7.5 centimeters in diameter, using about 2 tablespoons of the cheese mixture for each fritter and gently tamping down each fritter with a spatula. Make sure the edges of the fritters don't touch. Cook the fritters, without moving them, until their edges turn golden brown, about 3 minutes. Then, using the spatula, carefully turn them and cook until golden, about 2 minutes longer. As the fritters are ready, drain them on paper towels. Serve the fritters at room temperature.