The mixture for the wedges is made by
melting the butter in a saucepan. Without letting it brown, add 75g of
flour. Let it cook a bit and then pour in, little by little, the hot
SiIf lmups develop you can get rid of
them with an electric whisk or simply by beating the mixture with a
YAdd a liitle nutmeg, salt and freshly
ground white pepper.
Once you've done that, add the grated
cheese from Lower Aragón, stir the mixture and allow it to cook on a
slow heat for 10 minutes.
When it's cooked leave it to stand in
the refridgerator, covered with a cloth, for 2 or 3 hours.
When you remove the mixture from the
fridge, grab small portions of the mixture and shape them into wedges,
and then set them aside on a plate while you make the batter.
Prepare the batter by mixing the egg
yolk with 75g of flour. Add 8 spoonfuls of water, a teaspoon of olive
oil from Lower Aragón and salt. Lastly, add the whipped egg white.
only thing left to do now is to dip the wedges in the batter, until they
are fully covered, and fry them in a frying pan with olive oil from
Lower Aragón at the point of smoking.