I then took a mexican cheese similar to mozzarella called queso oaxaca and placed it between the fronds and then tied them off with string.
I had whipped up some egg whites, using a hand mixer, because I dont have to use big fancy gadgets all the time, and I dipped the pieces in seasoned flour and then the egg whites and fried until brown. For the sauce I made a tomatoe couli with garlic, fresh tomatoes and dried red chiles that was ladled over the top.
These get picked up and eaten like corn on the cob. They were eaten so fast all I was able to remember to photograph was an empty plate with the stalk and a little sauce. I had plenty of left over egg whites so mini chocolate-caramel souffles were on the dessert menu.