JadziaDax

Fried cheese is an appetizer that has become popular at restaurants all over America. Fried mozzarella sticks are probably the most common form of fried cheese, but a number of different cheese types can be fried with success.

For your next cheese-frying adventure, you may want to try a hard cheese like Cheddar, Colby or Gruyere. Harder cheeses have a higher melting point, so they will tend to retain their shape, even when deep-fried. You won't be able to carve your name out of Cheddar and expect it to be readable after a dip in the hot oil, but standard cubes should work just fine.

It is possible to successfully fry semi-soft cheeses like mozzarella if you follow a few guidelines. Even the hardest cheese will need some protection from the hot oil, and that protection can be either breading or a batter.

To bread cheese for frying, begin with one pound of cheese cubes. Coat the cubes with flour, then dip them in beaten egg. Finish by coating the cubes with bread crumbs.

After breading the cheese cubes, refrigerate them for ten to fifteen minutes before frying. This will help them to retain their shape in the hot oil.

The oil should be heated to 365 degrees. If you don't have a thermometer, you can test the oil by dunking a cube of bread in it. At 365 degrees, it will take about 60 seconds for the bread to turn golden brown. Fry the breaded cheese cubes until they are golden brown. If the cubes begin to ooze, your oil may not be hot enough, or you may be leaving the cheese in the oil too long.

Drain the fried cheese on paper towels and enjoy immediately. Don't burn your tongue!

snowy

Another great thing to try: take a good Swiss cheese (Gruyere, for one) with a low water content and shred it up. In a non-stick pan on medium high, place cheese in small piles around pan. Chese will melt into small pancake shapes. Flip when crispy on one side. When both sides are crispy, remove from pan. These are tasty snacks on their own, but also very good in salads in place of croutons.

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greytone

There is a very good Mexican white cheese for this at Costco. One day they were doing samples of this at the warehouse. I have done it a few times at home. I can not remember the name, but it is flat package with a palm tree on the label. It does not even flatten out much, but instead really retains its shape. It is very rich, so I don't like a lot of it. It is very good in salads.

Casus Belli

I know there are some camembert-cheeses you can fry or bake, but you have to give it a good, solid layer. So the soft, Quickly molten cheese stays in shape in a hard crust. Never tried it, though, but they´re quite widely for sale over here.. Maybe i´ll give it a try in the sooner future.

Cynthetiq

feta makes a good fried cheese.. i'm not sure about deep fry but pan fried is nice.

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davik

If you're looking to do indian/pakistani cooking Paneer is a cheese typically used that holds up well to frying; it's a fairly mild flavored white cheese. And for recipes that call for paneer you can typically substitute ricotta (especially the solid non-chicago style). Try finding a recipe for Palak paneer (a creamy spinach curry with chunks of paneer in it) if you're feeling adventurous.

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Pack

Cassus:: Do you mean something like this?

Deep fried camembert:
First turn the cheese in flour, then in igg last in breadcrumbs.
Fry them until golden.
Serve as a dessert with cloudberry jam and deep fied parsley.

This is really tasty!

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Casus Belli

Exactly!

Now i´m really going to try it this week...

snowy

The other thing you can do is baked brie. Many cookbooks have a recipe for it. Basically, you surround the brie in something like phyllo dough, and bake it according to the directions. The brie comes out all melty and goes wonderfully with the phyllo. Mmm. Now I'm hungry.

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Soda_BoB

Is this Fried cheese thing healthy?

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Pack

Oh yes, lots of calories! Really good for all you too skinny fellows!

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Daval

this sounds awesome, i've never tried making them myself.

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Ratman

Freezing the breaded cheese before frying helps. It lets the coating form a crispy shell before the inside melts.

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