Recipe

Camouglage Shrimp-in-a-pickle Recipe

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Ingredients

Directions

Step #1 Camembert Fritters You can use other cheeses if you like e.
Step #2 --.
Step #3 , Italian Fontina, aged Cheddar.
Step #4 Veg.
Step #5 oil for dep fat frying Melt the butter in a heavy saucepan over med.
Step #6 heat.
Step #7 Quickly mix in the flour.
Step #8 Add the milk slowly, stirring thoroughly.
Step #9 Bring to a boil, reduce the heat, & cook slowly until the sauce is thickened & smooth, about 4 mins.
Step #10 Add the cheese to the sauce & stir until it has melted.
Step #11 Add salt & cayenne pepper to taste.
Step #12 Remove from the heat & allow the sauce to cool slightly.
Step #13 Spread the mixture 3/4 inch thick on a baking sheet.
Step #14 Cover lightly, place this in the refrigerator, & leave until cool & firm--about 2 hrs or overnight.
Step #15 Cut the cheese mixture into squares, or use a 1 1/2 inch round cookie cutter.
Step #16 Beat the eggs with the water.
Step #17 Roll the cheese pieces in the bread crumbs, then dip them in the egg mixture.
Step #18 Roll them in the crumbs again, & shake off any excess crumbs.
Step #19 Heat the veg.
Step #20 oil to 375 F.
Step #21 in a deep-fat fryer or heavy saucepan.
Step #22 Drop the cheese pieces a few at a time into the oil.
Step #23 DO NOT CROWD THE PAN.
Step #24 Fry just until they are golden brown, 1 to 2 mins.
Step #25 Drain on paper towels.
Step #26 Serve hot.
Step #27 Makes 10 to 12 fritters.
Step #28 --.
Enjoy the CAMOUGLAGE SHRIMP-IN-A-PICKLE recipe