Prosciutto And Wisconsin Fontina Cheese Fritters

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Wisconsin Cheese


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For the Fondue:

5 plum tomatoes

2 cloves garlic, minced

2 tablespoons very finely diced onion

1 to 2 tablespoons extra virgin olive oil

1 to 2 teaspoons hot smoked Spanish paprika

Kosher salt to taste

Cracked black pepper to taste

For the Fritters:

2 cups Wisconsin Fontina cheese, grated

1/4 cup prosciutto ham, diced

2 tablespoons all-purpose flour

1/4 teaspoon fresh rosemary, chopped

2 tablespoons whole milk

1 egg, lightly beaten

2 cups Panko Japanese bread crumbs

1 gallon peanut or grape seed oil

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