• Fried Potato Skins with Fonduta

Fried Potato Skins with Grana Padano Fonduta

The perfect canape or starter for your next soirée. Deep fried potato skins and Grana Padano DPO, what's not to love? 


10 chat potatoes
Vegetable oil, for deep frying
chives, to serve

For the Fonduta
150ml milk
1/4 teaspoon cornflour (optional)
20g Lurpak Unsalted Butter
100g grated Grana Padano DPO
1 egg yolk

NOTE: This recipe can be doubled for a larger group


Heat the vegetable oil in a deep saucepan to 190 degrees Celsius.

Cut each potato in half. Using a melon baller or spoon, scoop out the flesh, leaving just the skin and a little flesh on the sides. Deep fry the potato skins, turning occasionally until golden brown (approximately 2 minutes). Remove from oil and drain on paper towels.

Over low heat in a small saucepan whisk together the milk, cornflour and butter until melted and combined. Do not boil the mixture. Add grated Grana Padano cheese. When the cheese is almost melted add the egg yolk and stir continuously until the fonduta becomes thick and creamy (consistency should be a little thicker than custard).

Garnish potato skins with chopped chives and serve with Fonduta immediately.

Recipe by Sydney Food Sisters.

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