Gorgonzola Fritters

• 1 pound Gorgonzola cheese
• 4 tablespoons butter
• 1 1/2 cups flour
• 3/4 cup milk
• 1 egg yolk
• 2 tablespoons Dijon-style mustard
• Freshly ground pepper to taste
• 2 cups macadamia nuts
• 23 cup fine fresh bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup clarified butter, preferably, or corn, peanut or vegetable oil

1. Trim off rim of cheese if it has one.
2. Cut cheese into small cubes.
3. Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk.
4. Add milk, stirring rapidly with whisk.
5. The mixture will be quite thick.
6. Add cheese and stir and mash to blend well.
7. Remove from heat.
8. Add egg yolk, mustard and pepper, and stir to blend.
9. Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil.
10. Pour in batter and smooth over.
11. Let cool and refrigerate an hour or longer, until solidified.
12. Put macadamia nuts and bread crumbs into container of a food processor or electric blender.
13. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
14. Unmold Gorgonzola mixture and cut into 12 equal squares.
15. Dip each square into remaining flour to coat all over.
16. Dip squares in the eggs to coat and then in the crumb mixture.
17. Continue until all pieces are well coated.
18. Heat clarified butter or oil in a skillet and add about half the squares.
19. Cook about a minute and turn squares; cook on second side about 45 seconds.
20. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes.
21. Add squares to skillet until all have been cooked.
22. As squares are cooked, drain on absorbent paper towels.

gorgonzola cheese, butter, flour, milk, egg yolk, mustard, freshly ground pepper, nuts, bread crumbs, eggs, clarified butter

Taken from cooking.nytimes.com/recipes/3084 (may not work)