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Batter for Shrimp, Chicken OR Vegetable Fondue - West Bend

Batter for Shrimp, Chicken OR Vegetable Fondue

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Full Recipe Details


1 garlic clove, halved 2¼ cups dry white wine 6 cups (1½ lbs.) shredded Swiss cheese ¾ teaspoon baking soda 2 tablespoons flour ¼ teaspoon cayenne pepper 2 dashes garlic salt 3 tablespoons Kirshwasser or brandy

Cooking Process

Rub inside of Fondue Pot with garlic clove halves. Discard garlic. Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4 to 5 minutes. Do not allow wine to boil. In bowl, toss cheese with baking soda and flour. Add cheese mixture, ¼ cup at a time, to hot wine. Stir in figure-eight motion until evenly blended and melted. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors. Keep setting at SIMMER. For serving, spear cubes of rye or French bread with fondue forks. Dip into fondue and swirl in figure-eight motion.


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