1/2 c Olive oil 2 c Swiss cheese
2 c Marinara sauce 2 c Onion
1/3 c Unsalted butter 2 Egg yolk
1 ts Prepared mustard 2 Egg
1/2 ts Kosher salt 3/4 c Dry breadcrumbs
1/4 ts Freshly ground black pepper 1/2 ts Kosher salt
1 c Flour 1/2 ts Freshly ground white pepper
1 c Milk
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN MUSTARD, SALT,
PEPPER, AND TWO-THIRDS THE FLOUR-MIX WELL GRADUALLY STIR IN MILK HEAT
AND STIR UNTIL THICKENED STIR IN CHEESE AND ONIONS, UNTIL SMOOTH
REMOVE FROM HEAT AND ALLOW TO COOL FOR 10 MINUTES STIR 1 TABLESPOON
CHEESE MIXTURE INTO YOLKS-MIX WELL STIR YOLK MIXTURE BACK INTO CHEESE
MIXTURE CONTINUE TO STIR UNTIL THICKENED COVER AND CHILL FOR 6-9
HOURS SETUP A BOWL WITH REMAINING FLOUR, PLACE BEATEN EGGS INTO
ANOTHER BOWL, AND COMBINE BREADCRUMBS, SALT, AND WHITE PEPPER IN THE
LAST BOWL DIVIDE CHEESE MIXTURE INTO EQUAL PORTION DIVIDE EACH
PORTION INTO THIRDS, ROLL INTO BALLS, AND FLATTEN EACH INTO A PATTIE
COAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE EXCESS DIP IN BEATEN
EGG, ALLOW EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS PLACE ONTO
A SHEET OF WAXED PAPER REPEAT WITH REMAINING CHEESE PATTIES COVER AND
CHILL FOR 1-48 HOURS TO SET COATING HEAT OIL TO 360 DEGREES IN A
SKILLET ADD CHEESE PATTIES IN SMALL BATCHES AND BROWN FOR 2 MINUTES
ON EACH SIDE REMOVE FROM PAN TO DRAIN BRIEFLY ON A COOLING RACK BLOT
WITH PAPER TOWELS HEAT MARINARA SAUCE IN A SAUCEPAN, OVER A MEDIUM
FLAME ARRANGE CHEESE PATTIES ON A PLATTER SERVE HOT, WITH MARINARA
SAUCE TO THE SIDE
Yields
6 servings