SCAMORZA CHIPS
BY CHEF DONATO IUNCO FROM VANNELLA CHEESE

Makes about 3 portions

INGREDIENTS


METHOD

  1. Cut scamorza into 15mm chips (see note)
  2. Place rice flour, eggs, polenta in separate bowls
  3. Season rice flour with salt & pepper
  4. Dust scamorza in flour and shake off excess
  5. Roll in eggs to coat
  6. Roll in polenta to get an even cover, shake of excess and repeat with remaining chips
  7. Heat oil to 170℃ in a pot or deep frying pan
  8. Deep fry scamorza in batches until golden. Drain on paper towel
  9. Serve with side of tomato relish

For best results, leave cut scamorza uncovered in fridge on a tray for 3-4 hrs prior to crumbing



CHECK OUT OUR SCAMORZA THAT WAS USED IN THIS RECIPE


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Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828