2 stalks of flat leaf parsley
1 tbsp. flaked almonds
150 g fine bread crumbs
1 tbsp. paprika
1 tbsp. sea salt
500 g of Comté
50 cl of cooking oil of your choice
Prepare the parsley by removing the leaves from the stems, rinsing under cold water, drying and finely chopping.
Crush the almonds using your preferred crushing method (food processor, mortar & pestle, etc.)
In a separate plate, mix breadcrumbs with the chopped parsley, paprika, crushed almonds and sea salt.
Break the eggs into a separate bowl and whisk to homogenize.
Remove rind from the Comté and cut into matchstick or French Fry shapes.
Bread the Comté fries. First by dipping each piece into the egg mixture and then into the breadcrumb mixture. Bread each piece of Comte and set aside.
Heat the oil in a saucepan over medium heat. Once the oil has come to temperature, fry the Comté fries 2 or 3 at a time so as to not overcrowd the pan. Turn the fries regularly with a slotted spoon until a golden color is achieved.
Remove the fries onto a plate covered with a paper towel to absorb the excess oil. Season with salt and freshly ground pepper to taste immediately after cooking.
Repeat until all Comté is cooked.