Emmenthal cheese fritters

Break the eggs, separating the whites from the yolks.

Beat the egg yolks until they form a smooth cream and clear.

Add salt to whites and mount them in snow.

Grate the cheese.

Melt the butter in a saucepan.

carefully fold in the flour.

Stir for 2 minutes over low heat without letting Brown, then diluted with 25 cl of water, stirring constantly.

Bring to the boil and continue to stir until the preparation is thick and smooth.

Remove from heat.

You heat oil to 180 degrees.

Stir the grated cheese to the mixture.

When melted add the yolks, mix and incorporate the whites mounted to snow.

Stir gently again.

Check out the cheese mixture with a spoon.

Make fall three or four spoonfuls into the hot oil.

Turns half-cooked with a skimmer.

When the pancakes are puffed and browned, drain and place on absorbent paper.

Proceed similarly with the rest of the dough.

Serve hot fritters.

Suggested wine: Teroldego Rosé.