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Meat Fondue

Meat Fondue

Meat Fondue

FRITEL
4 portions

Ingredients

1 l fondue oil
800 g meat (steak, veal tenderloin, fricandeau, chicken fillet, meatballs, pork tenderloin, turkey fillet)
Optional: mushrooms, strips of bell pepper, onion

Preparation

Cut the meat into cubes of about 1.5 cm and arrange the meat cubes by type on a nice platter. Serve the chicken cubes on a separate platter.
Cut the bell pepper and onion into pieces.
Take your FRITEL fondue set, pour in max. 1 l of oil and heat it to 180 °C.
When the oil has reached temperature, you can spear the meat (and vegetables) onto the fondue forks and immerse them in the hot oil.

Tips

Always use fondue oil (usually flavored with thyme, rosemary, and bay leaf)
Never use frying oil or olive oil for fondue
Afterwards, you can strain the oil and use it again later.

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