Parmesan Fritters by Amanda Freitag

Method: Preheat 2 quarts of canola oil in a deep saucepot over medium heat to 350. In a medium saucepot bring water, butter and spices to a boil. Turn the heat down to a simmer. Stir in flour, with wooden spoon, cook over low heat for 5 minutes, or until the dough comes away from the sides and the bottom of the pan. Remove the pan from the heat and stir in eggs one at a time making sure each one is incorporated before adding the next. Lower heat and cook for 5 minutes. Stir in ham and 1 cup of the grated parmesan cheese. Test a piece for seasoning, correct seasoning if necessary then stir in cubed mozzarella and remove from heat. To cook fritters, form a loose ball of dough, making sure to include equal amounts of cheese and ham and lower gently into the hot oil. Add the desired amount of portions without crowding the oil. Cook for about 5 minutes, or until the outside is golden brown, and remove with a slotted spoon. Drain on a paper towel. Sprinkle the fritters with the remaining grated parmesan cheese while they are still hot, then serve.<