Deep-Fried Saffron-Parmesan Sticks

• 1/2 teaspoon tightly-packed saffron threads
• 1/2 pound good-quality young Parmesan cheese, such as Parmigiano-Reggiano or Grana Padana, less than 3 years old
• 4 cups sunflower oil, for deep-frying
• 1 egg yolk
• 1 1/2 cups ice water
• 1 1/2 cups sifted flour, plus extra for coating

1. In a small saucepan, bring 1 cup water to a boil.
2. Add saffron and boil 2 minutes.
3. Let cool to room temperature.
4. Use a sharp knife to cut Parmigiano-Reggiano into thin slices.
5. Cheese will not cut evenly, but any shape 2 to 3 inches long and no more than 1/4 inch thick will work well.
6. In a small bowl combine cheese with saffron liquid and marinate 6 hours.
7. In a deep-fryer heat oil to 365 degrees.
8. In a bowl beat egg yolk; add water, stirring lightly to blend.
9. Add 1 1/2 cups flour all at once and stir gently with a fork or chopstick until just blended.
10. Do not overblend; batter will be lumpy.
11. Piece by piece, coat cheese pieces with extra flour; dip pieces thoroughly in batter, then quickly toss in hot oil (don't wait for extra batter to drip off).
12. Cook 2 to 3 minutes, turning occasionally, until golden and crisp.
13. Using a slotted spoon, scoop up cheese and drain on paper towels.
14. Keep warm while you fry remainder.
15. Sprinkle with salt and serve immediately.

tightlypacked saffron threads, parmesan cheese, sunflower oil, egg yolk, water, flour

Taken from www.foodnetwork.com/recipes/deep-fried-saffron-parmesan-sticks-recipe.html (may not work)