👨‍🍳 Instruktioner

1. 1

   In a medium bowl, combine the grated Emmental cheese, flour, eggs, nutmeg, parsley, salt, and pepper.

   💡 Proffstips: Ensure the cheese is finely grated for better incorporation.
2. 2

   Gradually add milk, a tablespoon at a time, mixing until you achieve a thick batter consistency that holds its shape but is not too stiff. It should be scoopable.

   💡 Proffstips: The amount of milk may vary depending on the moisture content of the cheese.
3. 3

   Heat about 2-3 inches of vegetable oil in a deep pan or Dutch oven over medium-high heat to around 170-180°C (340-350°F).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature.
4. 4

   Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan; fry in batches.

   💡 Proffstips: Using two spoons can help form neat fritters.
5. 5

   Fry the Kasseraffelen for about 3-5 minutes per side, or until they are golden brown and crispy. Turn them occasionally for even cooking.

   💡 Proffstips: Adjust heat as needed to maintain oil temperature and prevent burning.
6. 6

   Remove the fritters from the oil with a slotted spoon and drain them on paper towels. Serve immediately while hot.