Cut the smoked Provolone Valpadana PDO into equal-sized pieces. Heat plenty of corn oil in a high-sided pan.
Pour the flour in a plate and the breadcrumbs in another. Beat the eggs in a bowl with a pinch of salt and pepper.
Dip the cheese morsels first in the flour, then in the eggs and finally in the breadcrumbs. Repeat the three operations – in order to obtain a crispier shell at the end – and deep-fry the smoked Provolone Valpadana PDO in hot oil.
Drain, place on absorbent paper to remove the extra oil and serve.
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