Randy Chandler
Fried cheese is a versatile dish that can be served as a snack, appetizer, or even a part of a hearty meal. While frying cheese, it is important to use a variety that has a high melting point to prevent it from melting into the oil and making a mess. Popular cheeses for frying include halloumi, queso blanco, paneer, mozzarella, and cheddar. These cheeses can be battered, breaded, or simply pan-fried to create a range of dishes such as fried cheese sticks, crispy fried cheese slices, grilled cheese sandwiches, and more. The key to successful cheese frying is to ensure the cheese is dry, coat it with a batter or breading of choice, and fry it in small batches in hot oil to achieve a golden, crispy exterior without overcooking the cheese.
| Characteristics | Values |
|---|---|
| Cheese types | Halloumi, Queso blanco, Queso de freir, Goat cheese, Mozzarella, Cheddar, Gruyere, Cream cheese, Havarti, Manchego, Brie |
| Preparation | Cut into sticks, cubes, slices, or grated |
| Coating | Panko, Flour, Egg, Arrowroot starch, Corn starch, Oatmeal |
| Oil | Soy, Corn, Peanut, Vegetable, Ghee |
| Serving suggestions | Salsa, Fruit preserves, Honey, Crackers, Bread, Charcuterie, Salami, Pumpkin mash, Malanga mash, Latte, Soup, Dipping sauces |
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What You'll Learn
Halloumi
In terms of preparation, halloumi should be removed from its packaging and patted dry with a paper towel before frying. It can also be marinated in olive oil and various herbs, spices, and aromatics to add more flavour, although this can make the cooking process messier. When frying, halloumi should be cooked on each side for 1-2 minutes over medium to medium-high heat until all sides are golden brown and crispy.
Overall, halloumi is a versatile and tasty cheese that is well-suited to frying due to its high melting point and distinctive flavour.
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Mozzarella
To elevate your fried mozzarella, you can use a combination of fresh country white bread and Japanese panko breadcrumbs. Adding Parmesan cheese, garlic, and herbs to the breading mixture can also enhance the flavour. It is important to work quickly when frying the cheese, as it only takes about a minute or two for each side to turn golden brown. Once the mozzarella is fried, it should be served immediately, as the cheese will harden if left out for too long.
There are several sauces that pair well with fried mozzarella. A traditional choice is to serve it with a red sauce, such as marinara, and fresh basil. Other sauce options include parsley sauce, basil pesto, Kalamata olive paste, and Chermoula sauce. Fried mozzarella can be served as an appetizer or added to a dish such as a BLT panini.
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Goat's cheese
Frying cheese is a great way to add a crispy texture and depth of flavour to a simple dish. While fried mozzarella, cheddar, halloumi, and queso blanco are all popular choices, goat's cheese is also a delicious option.
To fry goat's cheese, it is recommended to use a firm goat's cheese log that can be sliced into discs. The cheese is then coated in flour, dipped in whipped egg, and rolled in breadcrumbs before being fried in olive oil in a cast-iron skillet. This process creates a crispy, golden exterior while maintaining the creamy interior.
For an extra flavour boost, you can use za'atar, a seasoning made from wild thyme, oregano, sesame seeds, and sumac. Coating the goat's cheese in za'atar before frying adds an earthy, nutty flavour and a crunchy texture, making it a unique and tasty appetiser or salad topping.
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Latin American-style frying cheese
Frying cheese, or queso frito, is a Latin American delicacy, notably a Mexican treat, that is perfect as an appetizer, afternoon snack, or breakfast. It is also popular in many Spanish-speaking countries in the Americas, including Colombia, the Dominican Republic, Nicaragua, and Puerto Rico.
To make Latin American-style frying cheese, you need a cheese that is slightly spongy and crumbly with a high melting point. This is because most cheeses will melt in the oil and make a mess. The type of cheese to look for is literally called "frying cheese," or queso para frier. It is a fresh-tasting cheese that does not melt when exposed to high heat. You can also use queso asadero (grilling cheese), other Mexican cheeses, or halloumi, a Greek cheese. These cheeses can withstand high temperatures without melting.
If you cannot find queso de freir (frying cheese), you can opt for halloumi cheese. Some varieties of semi-firm queso blanco (white cheese) or queso fresco (fresh cheese) may also be used. You can find them in the Latin section of your local supermarket or in a local Latin market. You're basically using a cheese with a high melting point. A soft cheese like mozzarella will disintegrate in the oil.
To make this recipe, begin with a fresh Mexican cheese or queso de freir. Unwrap the cheese from its packaging and place it on a cutting board or plate. Cut the cheese into 12 slices (2" x 3", 1/4" thick). You can also cut long slices of cheese or cut them into small cubes, which are perfect for afternoon snacks. Pat the cheese dry with a paper towel to minimize splatters and to avoid oil splatter.
Add your choice of frying oil to a large skillet, adding about an inch of oil to the pan. Frying or pan-searing will soften the cheese and result in a golden brown crust with a creamy, unmelted interior. Fry the cheese in small batches in hot oil until it turns crispy and golden. The length of time you fry the cheese depends on your preference. Some prefer it lightly golden and "melty," while others prefer it fried to a darker, crispier texture.
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Breading and battering
Battering and breading are essential steps in the frying process. They add a layer of protection around the cheese, preventing the oil from seeping in and ensuring the cheese melts just right. The process also adds texture to the cheese, making it crunchy on the outside and gooey on the inside.
Batters are made by combining flour with a liquid, usually buttermilk or water, and optional binding ingredients like eggs. The consistency of the batter can be adjusted by adding more liquid or flour. A thick batter will create a donut-like texture around the cheese, while a thin batter will provide a delicate crispness.
Breading, on the other hand, consists of multiple layers. The first layer of flour dries the surface of the cheese and ensures the second layer adheres properly. The second layer is a liquid binder, typically beaten eggs or dairy. The final layer provides texture and can be made from ground grains, nuts, or dry ground bread products such as breadcrumbs or crackers.
When frying cheese, it is essential to set up your work area with bowls for the breading and a separate area for cooling. Freezing the cheese for about 30 minutes before frying helps achieve a crispy exterior without overcooking the cheese. After frying, use a strainer to remove the cheese from the hot oil and transfer it to a paper towel-lined plate to drain the excess oil.
Different cheeses require different breading and battering techniques. For example, mozzarella sticks are coated in a simple batter and fried until golden brown. Fried cheese curds are also coated in batter and fried, but the curds are laid flat in the freezer first to prevent the cheese from puddling in the fryer. Halloumi, a cheese with a high melting point, is perfect for pan-frying and needs minimal breading or battering.
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Frequently asked questions
Halloumi is a popular choice for frying as it has a high melting point and will turn crispy when fried. Other cheeses with a high melting point, such as queso blanco, paneer, goat cheese, and cheddar, are also good options.
Halloumi is typically pan-fried in olive oil and finished with a squeeze of fresh lemon juice and dried oregano. It can be served with crusty bread for mopping up the pan juices.
Yes, but not all cheeses are suitable for frying. Cheeses with a high melting point, such as those mentioned above, are the best options. However, some people also fry mozzarella, brie, and manchego.
The process will depend on the type of cheese you are frying and your preferred cooking method (e.g. deep frying, pan-frying, or baking). However, some general tips include:
- Set up a breading station with flour, egg, and panko in separate bowls.
- Dredge each piece of cheese in the flour, then the egg, and finally the panko.
- Freeze the breaded cheese for 30 minutes before frying.
- Fry the cheese in small batches in hot oil until golden brown and crispy.
Fried cheese can be served as an appetizer, snack, or side dish. It goes well with dips and sauces such as salsa, fruit preserves, or honey. It can also be served with bread, crackers, or plantains. In Latin America, fried cheese is commonly eaten for breakfast.
