This recipe is from Gourmet Magazine around 1970. It is somewhat labor-intensive, but well worth the effort.

FONDUE FRITTERS

1/4 cup butter
5 Tablespoons flour
1 cup milk
1/2 cup whipping cream
2 cups grated Gruyere cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese

Flour, egg, water and bread crumbs for coating.

In a skillet melt the butter, stir in the flour and blend the roux thoroughly.

In a saucepan heat together the milk and cream and slowly blend the mixture into the roux, stirring, until the mixture is smooth and thick.

Add the cheeses and stir until they are melted and blended in. Remove the skillet from the heat, season the mixture with salt and pepper to taste, and beat in 3 egg yolks.

Spoon the fondue into a greased 8-inch square pan and chill until it is very firm.

Cut the fondue into 1 1/2 to 2 inch squares, dust them with flour, and dip them in egg beaten with a little water. Roll the fondue squares in fine dry bread crumbs and let them dry on a platter or work surface for 2 or 3 hours.

Deep fry the fondue squares,, a few at a time, in hot deep fat or oil (375 degrees F) until they are browned and drain them on paper towels.

Makes 16 or 24 fritters

Note: I have made these slightly smaller and cooked them at fondue parties, along with other meats and vegetables. They are always a hit!