Fondue Favorites

My family does fondue more than most people, I’d guess. I don’t know when or where it started as a tradition but I think we each own at least two fondue pots (I have three) and when we all get together in Iowa we bust ’em out for a good ‘ol fondue night.

Last weekend I was craving fondue and convinced my roommate Adam and his friend Joe to join in the fun. Neither of them had made fondue before so when they asked how it worked I said, “basically you fry anything you can think of in a pot of oil.” They really took it to heart.

After a shopping trip we had sausage, scallops, steak, broccoli, onion, cauliflower, mushrooms, shrimp, pickle balls, two kinds of batter and cheese fondue. These gentlemen battered anything and everything they could find, fried it and then dipped it in cheese.

As you can imagine, it was only a short period of time before they were rolling around on the couch moaning from full bellies. They asked why I didn’t warn them about this, and all I could say was “This is a whole new level of fondue for me. My family usually just cooks chicken and batters vegetables.”

Although the three of us probably have much higher cholesterol now after our meal, there were some delicious highlights to share:

Cheddar Beer Fondue – from
This was a delicious adaptaion of a cheddar fondue. Serve with bread, veggies or soft pretzels!


  • 1 lb. sharp cheddar cheese, shredded
  • 1 tbsp. flour
  • 1 1/2 tsp. dry mustard
  • Dash cayenne (or add a dash of hot sauce to the melted mixture)
  • 3/4 c. beer
  • 2 tsp. Worcestershire sauce


In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve with crusty bread cubes or other dippers.
Vegetable Tempura Batter – from “Fondue” by Claudia Lenz
This was delicious and fluffy from mixing in the egg whites! Delicious with shrimp!
  • 2 tbs butter
  • 2/3 cup flour
  • 2/3 cup dry white wine
  • Freshly grated nutmeg
  • Cayenne pepper
  • Kosher salt
  • Freshly ground pepper
  • 2 egg whites


Melt butter and let cool. Stir butter, flour and wine until smooth then season with 1 pinch nutmeg, cayenne pepper, salt, and pepper. Beat egg whites until stiff and fold in. Transfer batter into two serving bowls.


Pickle Balls – from
We discovered these last year and I have yet to meet a person that didn’t instantly fall in love with them. Delicious!


  • 2 eggs whites, slightly beaten
  • 1 cup grated Swiss cheese
  • 1/3 cup dill pickles, chopped
  • Dash garlic salt
  • 1/2 cup dry bread crumbs


Combine egg whites, swiss cheese, chopped pickles and garlic salt. Drop by teaspoonsful into the bread crumbs; roll and coat well while forming small balls. Chill until ready to serve.


Leave the rest up to creativity!

One thought on “Fondue Favorites

  1. 1) I think your pickle ball recipe neglected to mention the ceremonial drinking of the leftover pickle juice in the jar.

    2) “My family usually just cooks chicken and batters vegetables.” WHATEV! The Kaiden family brought Pillsbury donuts to an entirely new level! ;)

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