Fondue dinner is so flexible for lots of guests and really doesn't require much work at all. Here is my approach to fondue dinner, whether for two or ten people. Choose 5 - 6 vegetables. Chop up about 1/2 cup of each vegetable (for two people) in large chunks. I choose zucchini, broccolini, green peppers, green beans, and onions. The carrots aren't really for cooking, just for snacking. Arrange on a plate.
salt and pepper to taste. Blend together!
Finally - the cooking. I like the traditional hot oil cooking method - which if you keep your oil hot enough you can keep the food from absorbing too much of it. You can use a flavored bouillon (beef, chicken or veggie broth with various seasonings) instead of oil.
If you use oil, a tempura batter for veggies and some of the seafood is in order.
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 cup ice water
- 1/4 cup cornstarch
- 1 teaspoon salt
- freshly ground black pepper to taste