UBS IN PERSON Cooking Class: Cheese Fritters with Anchovy Tomato Sauce

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Cheese Fritters
Makes 25 fritters

1 ½ - 2 cups canola oil, divided

¼ cup shallots-minced

¼ cup garlic-minced

15 oz cream cheese-softened

5 oz shredded cheddar

5 oz shredded mozzarella

5 oz shredded parmesan

1 cup flour

3 eggs, beaten

1 ½ cups panko breadcrumbs

Kosher Salt & Black Pepper
Spicy Anchovy Tomato Sauce, for serving

1. Preheat the oven to 350 degrees.
2. Place a large saute pan on the stove over medium heat. Add a thin layer canola oil, let pan preheat, add shallots and garlic. Cook until translucent and lightly browned. Remove the shallots and garlic from the pan to a plate, to let cool.
3. While shallot mixture is cooling, combine all cheeses in a large mixing bowl and mix with a rubber spatula. Taste and season with salt and pepper. Add in cooled shallots and garlic and mix thoroughly.
4. Using a 1 ounce portion scoop, portion out the cheese mixture onto a baking tray lined with parchment.
5. Place flour on a plate, beaten eggs in a bowl, and panko on a 2nd plate. Take 1 of the portioned cheese balls, coat it in flour lightly, dip it in egg and cover it in panko. Repeat for the rest of the portions.
6. Place a large saute pan on medium heat and add enough canola oil until it is half way up the side of the pan.
7. Using gloved hands, shape each portion in a small puck-like shape.
8. When oil is hot, carefully place the fritters in the saute pan, cautious to slowly lower the each one all the way to the bottom of the pan (dropping the fritter into the oil will cause splashback). You should see and hear a sizzle when the fritter is added to the oil. Space out the fritters a half inch (cook in batches if needed, ensuring the oil heats up before adding the next batch). Cook until golden brown on both sides, then remove from the oil and place on a baking tray. When all the fritters are browned and on the baking tray, place the tray in the oven to heat the fritters through, about 5 minutes. Serve with spicy anchovy tomato sauce or another choice of your favorite dips.

Spicy Anchovy Tomato Sauce

3 tbsp extra virgin olive oil

2 tsp minced garlic

4 to 6 anchovy filets, minced

1 tsp red pepper flakes

1 28-ounce can crushed tomatoes

Salt and fresh-ground black pepper

1. Combine extra virgin olive oil, garlic and anchovy in a saute pan and place over low heat. Starting with cold oil in a cold pan will help extract the maximum flavor from the anchovy and garlic.
2. When the garlic and anchovy begin to sizzle and move around the pan, add red pepper flakes, wait 10 seconds, and add the tomatoes. Simmer until thickened, about 5 -1- minutes. Taste and adjust seasoning, adding salt and pepper if desired.