Kamil Perry
Fried cheese is a versatile dish that can be served as an appetizer, snack, or accompaniment to soups and dips. While some cheeses, such as mozzarella, are commonly breaded and fried, there are a variety of other cheeses that can be used for deep frying. The key consideration is the melting point of the cheese, with softer cheeses like ricotta requiring extra preparation to avoid exploding in hot oil. Popular choices for deep frying include cheddar, halloumi, goat cheese, and camembert. These cheeses can be battered or breaded with a flour, egg, and crumb mixture before being fried to achieve a crispy texture.
| Characteristics | Values |
|---|---|
| Cheese options | Mozzarella, Halloumi, Cheddar, Goat Cheese, Havarti, Brie, Camembert, Cheese Curds |
| Coating | Flour, egg, breadcrumbs, panko, cereal |
| Oil | Vegetable oil, sunflower oil |
| Temperature | 350°F, 375°F |
| Dipping sauces | Honey, cranberry relish, chutney, fruity relish |
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Mozzarella sticks
Ingredients
- Flour
- Eggs
- Breadcrumbs or panko crumbs
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- Oil for frying
Method
- Mix flour with salt, pepper and garlic powder in one bowl.
- Beat eggs with a little water in a second bowl.
- Mix breadcrumbs or panko crumbs with Italian seasoning in a third bowl.
- Dip the cheese into the flour, then the egg, and then the breadcrumbs, ensuring an even coat each time.
- Place the coated cheese sticks on a baking sheet and freeze for 30-45 minutes.
- Heat oil in a large pot to 350-375°F.
- Carefully add the cheese sticks to the oil and fry until golden brown, turning as needed.
- Transfer to a paper-towel-lined plate to drain excess oil.
Serving
- Marinara sauce
- Ranch dressing
- Honey
- Pesto sauce
- Chutney
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Halloumi
Frying cheese is a simple process that involves dipping the cheese in flour, egg, and seasoned crumbs, which can be anything from panko bread crumbs to plain bread crumbs. Vegetable oil is then heated to a high temperature, and the coated cheese is carefully added to the hot oil and cooked until golden brown. Fried cheese is crunchy, comforting, and flavorful, making it a great addition to a bowl of soup.
When it comes to choosing the right cheese for deep frying, Halloumi is an excellent option. Halloumi is a semi-firm cheese with a high melting point, making it ideal for frying. It has a mild, slightly salty flavor with a hint of sweetness. Raw halloumi has a rubbery and squeaky texture, but when fried or grilled, it becomes soft and creamy.
To fry halloumi, start by patting a block of Cypriot halloumi cheese dry with paper towels and slicing it into 8 or 9 slices. Next, heat some olive oil in a non-stick pan over medium-high heat. Once the oil is hot, add the halloumi slices in a single layer and cook for 1-2 minutes on each side, or until golden brown. Be careful not to overcrowd the pan, as this will help the halloumi brown and cook evenly. Use a spatula to carefully flip the halloumi, as it is delicate and can break easily.
In addition to being a delicious snack, halloumi is also a good source of protein and calcium, making it a healthy addition to a balanced diet when consumed in moderation.
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Goat's cheese
Frying goat's cheese is a simple and tasty way to add some crunch to your dish. It's a versatile option that can be served as a side, in a salad, or as part of a main course.
To fry goat's cheese, you'll want to start by preparing the cheese. Look for goat's cheese with a rind, which usually comes in rounds with a texture similar to brie but slightly chalkier. Slice the cheese into rounds about half an inch thick. Use your hands to squeeze the slices together so each round is tightly packed.
Next, set up your dredging station. You'll need three separate bowls: one for flour, one for a beaten egg, and one for breadcrumbs. Season the flour and breadcrumbs with salt and pepper to taste, and add herbs to the breadcrumbs if desired.
Now it's time to bread the goat's cheese. First, dip the cheese into the flour, fully coating each piece but shaking off any excess. Then, dip it into the egg, letting any excess drip off. Finally, dip it into the breadcrumbs, gently pressing to adhere until coated. Place each round on a clean plate and refrigerate for at least an hour to ensure they stay together during cooking.
When you're ready to fry, heat a cast iron skillet to medium-high heat and drizzle with olive oil. You can also use canola or avocado oil. Place the goat's cheese rounds in a single layer in the skillet, being careful not to overcrowd the pan, as this will prevent the cheese from crisping up. Fry for a couple of minutes on each side, until golden brown and slightly crispy. You may need to cook the cheese in batches.
Fried goat's cheese is best served warm, right after cooking. It can be served on a salad, like a spinach salad or a strawberry salad, or as a side with crackers and a simple marinara sauce for dipping. For a main dish, try including it in your favourite pasta recipe, along with a glass of red wine.
Get creative and experiment with different combinations to personalise your dish. You can marinate the cheese before frying in a mix of olive oil, herbs, and an acid like lemon juice or balsamic vinegar for extra flavour. You can also bake goat's cheese in filo pastry with rosemary and sweet jalapeño for a crispy treat.
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Breading and battering
When battering cheese, it is important to achieve the right consistency. The batter should be similar to thin pancake batter or paint. This can be achieved by mixing beer with flour, egg, and seasoning. If the batter is too thick, additional beer can be added, and if it is too thin, a little flour can be sprinkled in. Before frying a large batch, it is recommended to test the batter by coating and frying a single piece of cheese. This way, adjustments can be made to the batter's consistency if needed.
To prepare the cheese for frying, it is important to set up your work area with a great mise en place. This includes lining up bowls for the breading or batter, a clear frying area, and a separate cooling area. The cheese should be cut into cubes or sticks and frozen for about 30 minutes before frying. Freezing the cheese helps to ensure that the outer shell gets perfectly browned and crispy without overcooking the cheese.
Once the cheese is frozen, heat oil to a temperature between 350°F and 400°F. Canola oil, peanut oil, and sunflower oil are popular choices for deep frying due to their high smoke points and neutral flavours. When the oil is hot, carefully add the cheese in small batches and fry until golden brown, turning as needed. Frying in batches helps to maintain the proper temperature and prevent the cheese from melting and clumping together.
After frying, use a spider strainer or similar tool to remove the cheese from the hot oil and transfer it to a paper towel-lined plate to drain the excess oil. Allow the cheese to cool slightly before serving. Fried cheese can be served with various dipping sauces, such as marinara, honey mustard, ranch dressing, or chutney.
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Freezing before frying
Freezing cheese before frying it is a great way to ensure that your fried cheese turns out perfectly. The freezing process helps to firm up the cheese, reducing the likelihood of it melting too quickly and allowing it to hold its shape during frying. This results in a delightful contrast between the crispy exterior and the creamy interior, making it a truly mouthwatering snack.
When freezing cheese for frying, it is important to prepare it properly. Start by cutting the cheese into uniform shapes, such as cubes or rectangles, to ensure even freezing. Then, wrap the cheese tightly in parchment paper and aluminium foil, or use a vacuum sealer to reduce oxygen contact. Freeze the cheese for at least two hours, or up to several months in advance if you want to make it ahead of time.
Once the cheese is frozen, you can begin the breading process. Set up three bowls: one for flour and seasonings, one for beaten egg, and one for breadcrumbs. Dip each piece of frozen cheese into the flour mixture, followed by the egg wash, and finally coat it with breadcrumbs. Repeat this process for an extra crispy layer.
After breading, heat your oil to the proper frying temperature. Carefully place the breaded cheese into the hot oil and fry for one to three minutes, or until it turns golden brown and crispy. Remove the fried cheese from the oil and drain on paper towels to absorb any excess grease. Serve immediately while it's still hot and gooey!
Freezing cheese before frying is especially effective for breaded cheese sticks, mozzarella bites, or cheese-filled nuggets. It helps to maintain the shape of the cheese while achieving that desirable crunch. So, the next time you're craving some fried cheese goodness, remember to freeze your cheese beforehand for that perfect golden, oozy texture!
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Frequently asked questions
Halloumi, bread cheese, mozzarella, cheddar, goat cheese, and camembert are some cheeses that can be deep-fried.
Younger cheeses with a high water content, such as ricotta, should be avoided as they may cause the oil to spray everywhere.
A simple breading technique involves dipping the cheese in flour, egg, and seasoned crumbs. The crumbs can be panko bread crumbs or plain bread crumbs.
The oil should be heated to around 350°F-375°F before adding the cheese.
