Jump In The Mouths

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4 oz Italian washed rind Fontina cheese (or sub Gruyere)

2 oz very thinly sliced Prosciutto (5 large slices)

40 ea medium sized sage leaves

2 C all-purpose Flour

2 Tbsp Cornstarch

2 tsp baking powder

2-1/4 Cups ice water

1 Qt vegetable oil for frying

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