Ginger honey Monte Cristo fritters with Asian pear

July 27, 10:28 PMOrlando Cooking ExaminerDawn Viola

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Ginger honey Monte Cristo fritters with Asian pear
Serves 2

Ingredients:
4 Tablespoons honey
2 tablespoons grainy mustard
1 teaspoon freshly grated ginger root
8 Slices Smithfield 4x6” Brown Sugar Ham
8 Slices Swiss cheese
1 Asian pear, sliced thin (approximately 1/8”)
6 Thin slices Challah or Brioche bread
1 Large egg
1 cup ice water
1 cup all purpose flour

Equipment:
32 Ounces (1 quart) of corn, peanut, canola or vegetable oil for frying
Cast Iron Skillet
Wooden skewers or long toothpicks

Garnish:
Salt to taste after frying
Powdered sugar for dusting

Directions:
Add oil to your cast iron skillet, or Dutch oven on medium heat until oil reaches 350 degrees Fahrenheit. If you do not have a thermometer, sprinkle flour into the oil to test...when you hear a “thhhsssszzzaaa,” as the flour hits the oil, it’s ready.

While the oil is coming to temperature, mix together the honey, mustard and ginger in a small bowl and set aside.

Build the sandwich by layering in the following order:
1 slice of bread (slather side touching the cheese with mustard mixture)
1 slice of cheese
1 slice of ham
2 slices of pear (or enough to cover the cheese)
1 slice of ham
1 slice of cheese
1 slice of bread (slather both sides with mustard mixture)
1 slice of cheese
1 slice of ham
2 slices of pear (or enough to cover the cheese)
1 slice of ham
1 slice of cheese
1 slice of bread (slather side touching the cheese with mustard mixture)

Slice the sandwich diagonally, and diagonally again to form 4 triangles. Secure each triangle with a long toothpick or skewer cut to size. Repeat sandwich building steps to make a 2nd sandwich.

In a medium bowl, whisk the egg and ice water together. Sift in flour stir until just combined.

When the oil is ready, dip the sandwich pieces into the batter with tongs and then into the hot oil. Fry in the oil until all sides are gold brown. Set on a wire rack and sprinkle with salt to taste. Repeat until all sandwich pieces have been fried. Let cool for 3 minutes then garnish with a dusting of powdered sugar.