Bushra Griffith
Frying cheese is a simple and delicious snack, side dish, or appetizer. It is a staple in many Latin American and Spanish-speaking countries, including Mexico, Colombia, the Dominican Republic, Nicaragua, and Puerto Rico. The key to successfully frying cheese is to use a variety with a high melting point, such as queso blanco, queso fresco, queso de freír, queso asadero, halloumi, or panela. The cheese should be cut into slices or sticks, patted dry, and then fried in a well-heated pan with a thin layer of oil. Depending on personal preference, the cheese can be fried until lightly melted or crisp and golden brown. Fried cheese can be served with a variety of dips and sides, such as salsa, fruit preserves, or plantains, making it a versatile and tasty treat.
| Characteristics | Values |
|---|---|
| Type of cheese | Queso frito, Queso de freír, Halloumi, Panela, Queso blanco, Queso fresco, Asadero, Mexican frying cheese |
| Texture | Slightly spongy and crumbly |
| Melting point | High |
| Oil temperature | 350°F or 175°C |
| Oil type | Coconut oil, Olive oil, Vegetable oil, Bacon grease, Butter |
| Pan type | Non-stick |
| Cooking time | 30 seconds to 2 minutes |
| Colour | Golden brown |
| Serving suggestions | Salsa, Tomato sauce, Fruit preserves |
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What You'll Learn
Choosing the right cheese
If you're looking for a cheese that holds its shape during frying, consider using queso de freír, a Dominican cheese used in the traditional breakfast dish Queso Frito. Halloumi is a suitable alternative, as it has a similar taste and texture. Coating the cheese with a layer of cornstarch before frying can also help prevent melting.
For a crispy texture, choose a low-moisture cheese like Parmesan. When surrounded by eggs, these cheeses won't melt in the oven, resulting in chewy chunks of cheese in your dish. Goat cheese and Roquefort are other low-moisture options that can add a tangy flavour to your meal.
When frying cheese, it's best to use processed and pasteurized varieties. You can cut the cheese into cubes, dip them in beaten eggs, dredge them in breadcrumbs, and freeze for at least three hours before frying. This prevents the cheese from melting and helps it hold its shape.
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Preparing the cheese
The first step to frying cheese is to select an appropriate variety. Most cheeses will melt in the oil and make a mess, so it is important to choose a cheese with a high melting point. Examples of suitable cheeses include queso blanco, queso fresco, queso de freír, queso para freír, queso asadero, halloumi, and panela.
Once you have selected your cheese, remove it from its packaging and pat it dry with a paper towel. This will help to remove any excess liquid and minimise splatters when the cheese is frying.
Next, cut the cheese into your desired shape and size. For Latin American-style fried cheese, it is common to cut the cheese into finger-like pieces or sticks, which can be easily eaten by hand. Another option is to cut the cheese into small cubes or long slices.
If desired, you can lightly dredge the cheese in a thin layer of flour or cornstarch before frying. This will create a barrier between the cheese and the pan, helping to prevent sticking. However, this step is not necessary if you are using a cheese with a high melting point, such as halloumi.
Now you are ready to start frying your cheese!
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Heating the oil
It is important to ensure that the oil is hot enough before adding the cheese. A small piece of cheese can be placed in the oil to test if it is ready. If the cheese melts immediately, the oil is not hot enough. If the cheese develops a golden brown crust in about 30 seconds, the oil is at the right temperature.
When frying the cheese, it is important to work in batches and not crowd the pan. Adding too much cheese at once can cause the oil temperature to drop, resulting in melted cheese instead of crispy fried cheese. Depending on the size and shape of the cheese, fry 4-5 slices or sticks at a time, leaving space between each piece.
The oil temperature should be maintained at around 350°F throughout the frying process. If the oil starts to smoke, reduce the heat slightly and allow it to cool down slightly before adding more cheese. A consistent temperature will ensure even cooking and the desired crispy texture.
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Frying the cheese
Frying cheese is a simple process, but it requires the right ingredients and a careful technique. The most important thing is to use a cheese with a high melting point, such as queso blanco, queso fresco, halloumi, or queso de freír. These cheeses are ideal because they will retain their shape when exposed to high heat. Softer cheeses, like mozzarella, will disintegrate in the oil.
To begin, cut the cheese into slices or cubes. If you're frying slices, cut them to a thickness of about 1/4 inch. If you're frying cubes, cut the cheese into 1/2-inch sticks, then cut them again lengthwise to form evenly sized sticks. Before frying, pat the cheese dry with a paper towel to minimise splatters and remove excess liquid.
Next, heat your choice of frying oil in a large skillet or frying pan over medium-high heat. You want about an inch of oil in the pan, and it should be heated to about 350 degrees Fahrenheit. Test the oil by placing a small piece of cheese in the pan—it should cook in about 30 seconds. If you're using slices, you can fry 4-5 at a time, but don't overcrowd the pan. Fry the cheese for 1-2 minutes, until it develops a golden brown crust, then flip it over and repeat on the other side.
Once the cheese is golden brown on both sides, remove it from the pan and place it on a paper towel to absorb any excess oil. Serve immediately with your choice of dipping sauce, salsa, or fruit preserves. Enjoy!
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Serving suggestions
Fried cheese is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:
As a Snack
Fried cheese can be enjoyed as a snack on its own or with a dipping sauce. For a classic combination, serve with a tomato-based dipping sauce such as marinara or tomato bisque. For a sweet and savoury option, pair it with guava marmalade or apple butter. Other dipping sauces like ranch or blue cheese dressing can also complement the fried cheese.
In a Sandwich
Create an "inside-out" grilled cheese sandwich by using fried cheese as the filling and also coating the outside of the sandwich. For this, use airy white bread and a sharp cheddar cheese, cooking it in a non-stick pan over medium to medium-low heat.
With a Meal
Fried cheese can be a delicious addition to a meal. It pairs well with a hearty bowl of soup, particularly tomato soup. It can also be served as a side dish with a salad, such as arugula salad, or with bread. For a heartier option, add fried cheese to a BLT sandwich for an indulgent twist on a classic.
Traditional Dominican Breakfast
In the Dominican Republic, fried cheese, known as "queso frito," is an essential component of the traditional breakfast "Los Tres Golpes." It is served alongside mangú with red onions, fried eggs, and fried Dominican salami. Queso frito is typically made with "queso de freír," a salty Dominican cheese with a high melting point, but halloumi cheese can be used as a substitute.
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