Crunchy Fontina Fondue with Blueberry Sauce
- 6 oz. Fontina cheese, cut into 6 sticks or wedges
- 1 egg, lightly beaten
- 1/2-3/4 C. plain fry bread crumbs
- 1 tsp. cornstarch
- 3 Tbs. cold water
- 4 oz. fresh or frozen blueberries, thawed
- 2 Tbs. sugar
- Pinch nutmeg
- 1 tsp. lemon juice
Freeze cheese sticks or wedges at least 1 hour. Dip each piece in beaten egg, then in the bread crumbs. Repeat with remaining cheese, beaten egg and bread crumbs. Place pieces on the plate in a one-layer, not touching each other; chill until needed.
In a small saucepan, blend cornstarch and water. Add blueberries, sugar, nutmeg and lemon juice. Bring to a simmer, stirring, until liquid thickens. Serve warm.
Heat oil in a fondue pot to 365-375 degrees. Using a wire strainer*, lower cheese pieces in hot oil and fry until golden brown and crisp on all sides. Serve hot to dip into blueberry sauce.
* Do not use a fondue fork as it will pierce crust and cause cheese to ooze out.