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Cheese Fritters

  • 2 Tbsps melted fat
  • 1/2 onion, sliced
  • 2 branches parsley
  • 1/2 green pepper, shredded
  • 2 cups canned tomatoes
  • 6 Tbsps cornstarch
  • 1/2 cup cold water
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 cup cheese, grated
  • 1 egg, beaten
  • Bread crumbs
Stir the sliced onion, parsley and shredded green pepper into the melted fat. Cook until it is a very light brown. Add the tomatoes and simmer for 15 minutes (be patient, you rascal). Strain and heat to a boil. There should be about 1 1/2 cups of the tomato mixture. Stir the cornstarch into the cold water. Add to the hot tomatoes and stir until it thickens. Cook over boiling water for 20 minutes (be patient, you rascal). Add the other ingredients. Stir constantly until the cheese is melted. Turn into a greased shallow pan. When the mixture is cold, turn on a board. Cut in fancy shapes. Dip in beaten egg and bread crumbs. Fry in hot, deep fat.
Submitted by Tess M Oct 11, 2009 15 min 30 min 45 min


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