Taleggio cheese fritter Posted on 7th March 2018

(for 6 people)

  • 300 g Taleggio
  • 2 eggs
  • 100 g flour
  • 150 g fine breadcrumbs
  • 1/2 litre peanut oil


  • 200 g fresh blueberries
  • 20 g sugar
  • 50 ml water
  • 4 g gelatine sheets
  • bamboo skewers

Remove the rind from the Taleggio and dice the
cheese into 2 cm cubes. Toss the cubes in the
flour and then in the beaten egg and, finally, in the
breadcrumbs. Repeat, tossing the cubes once again in
the egg and in the breadcrumbs.Chill well and then fry
in a deep saucepan of oil, until the breadcrumbs turn
golden brown.
Use kitchen roll to remove any excess oil.
FOR THE JELLY :soak the edible gelatine in cold
water; finely blend the blueberries with a hand blender.
In a small pan, melt the sugar in the water, squeeze
the gelatine well to remove any excess water and add
to the pan. Remove from the heat, add the blueberries
and leave to cool. Serve the cubes of Taleggio on the
skewers accompanied by the blueberry jelly.

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