Jump-in-the-mouths

One of my favorite appetizers, although very filling, so eat sparingly. Pair with a rose or Mumm Napa Rose Sparkling Wine

Copied from The Herbal Kitchen

4 oz Italian washed-rind Fontina cheese or Gruyere
 2 oz very thinly sliced prosciutto (5 large slices)
40 medium sage leaves

Batter
2 cups all-purpose flour
2 tbs cornstarch
2.5 cups ice water

1 quart vegetable oil for frying

Get the rind off the cheese then cut the cheese into slices 3/8" thick and then into rectangles slightly smaller than the size of the sage leaves

Tear or cut off small pieces of prosciutto, approximately 2 x 3", and wrap them around the pieces of cheese to completely cover them. This keeps them from leaking out when fried. Sandwich the packages between the sage leaves of similar size. The leaves won't adhere until the bundles are dipped in batter.

Whisk the flour, cornstarch, and baking powder together in a mixing bowl. Pour in the ice water and stir briefly, only to moisten the dry ingredients. The batter should be lumpy. Pour the oil into a 3 Qt saucepan and heat it until it reads 360 on a deep-fry thermomether. One-by-one, lift the bndles by holding onto both sage leaves at one end and dip them into the batter. Let the excess batter drip from them for a moment, and then drop them into the hot oil. Fry 6 - 8 at a time until very lightly browned and crisp, 2 - 3 minutes, flipping them in the oil to brown both sides. Lift them out with a wire simmer and drain on paper towels. Fry another batch when the oil returns to 360.