Hard cheese fried in batter. How to properly fry cheese in a frying pan. Breaded cheese sticks - recipe with photo

Want something new, but quick and easy to prepare? Fry the cheese!

Have you tried fried cheese or are you still perplexed - why fry a completely ready-to-eat product that has a delicate consistency and is prone to rapid melting? At least for variety! You can prepare this snack in several ways. Recipes vary depending on the type and use of breading. We have tried to collect here the most popular options that you will definitely like. Stop dieting and get into the kitchen!

Hard cheese in breadcrumbs

For breakfast, instead of pancakes or pancakes, try making hard cheese fried in breadcrumbs. This recipe will help you usefully and tastefully dispose of food left in the refrigerator. To prepare a surprisingly tasty and tender snack you will need:

• 200 grams of hard cheese (for example, Gouda, Kostromskoy, Poshekhonsky);
• 2 chicken eggs;
• 50 grams of breadcrumbs.

1. First, cut the cheese into neat cubes about 5 cm long and 1 cm wide (height).
2. Beat the eggs.
3. Prepare breadcrumbs in a deep bowl.
4. Dip a piece into the eggs, then into the breadcrumbs.
5. Dip the slice into the egg mixture again and bread it again in breadcrumbs.

It is important that you get a dense, uniform breading, otherwise the melted contents will start to flow out. To improve the adhesion of the cheese to the egg, you can first roll it in flour.

Breaded fried cheese cooks very quickly - about a minute on each side. Once you have mastered the basic recipe, you can experiment with spices and herbs.

Cheese appetizer in batter

Fried cheese in batter is no less tasty and interesting. Durum varieties (Russian, Mozzarella) are also suitable for this recipe. Prepare:

• 300 grams of hard cheese;
• 2 fresh eggs;
• 2 tablespoons of wheat flour;
• a pinch of curry.

1. Beat the eggs, add the curry flour and stir well.
2. Cut the cheese into portions.
3. Dip the pieces into the batter and fry on all sides in vegetable oil until golden brown.

There is no need to add salt to the fried cheese in the dough; it already contains enough salt.

Secrets of frying Adyghe cheese

Instead of the usual scrambled eggs, prepare fried Adyghe cheese - it goes well with fresh vegetables and herbs, and goes well with both coffee and beer. This cheese holds its shape perfectly during frying, so it can be cooked even without breading, quickly frying it on all sides. If you cut the product into neat squares or circles, you will get some kind of cheesecakes.

Adyghe cheese can be prepared in batter and breaded according to the recipes published above; we will not repeat it, but we will give another option - in flour. Prepare:

• 350 grams of Adyghe cheese;
• glass of water;
• half a glass of flour;
• salt to taste.

1. Mix salt with flour.
2. Heat vegetable oil in a non-stick frying pan.
3. Dip the cheese slices in water and immediately coat them in flour.
4. Fry quickly until golden brown.

If you like this grilled cheese recipe, next time replace the water with white wine.

Fried suluguni - a recipe with a twist

Suluguni is a favorite of fans of Georgian cuisine, attracting with its piquancy. You can cook fried suluguni cheese, just like hard cheese - in batter or in breadcrumbs, as well as Adyghe cheese - in flour or without any preparation. To enhance the taste, add dry adjika or hot spices to the batter or breading. You can use butter for frying.

All grilled cheeses should be served immediately after preparation, so first brew your coffee, prepare everything you need, and then quickly fry up an amazingly delicious appetizer. Eat carefully to avoid getting burned!

There is another universal way of cooking - in pita bread. To do this, the pieces are wrapped in pita bread and then fried. In addition to the main ingredient, you can wrap tomatoes, boiled chicken, sausages, herbs, and a boiled egg inside.

If you like cheese, then make snacks based on it, or. Even more recipes await you in the “Kitchen” section of our website.

It turns out that cheeses can be eaten not only in the form in which they are produced: today they are eaten melted and fried.

Fondue pots are designed to melt cheeses, but you can do without them: just learn how to fry cheese in a frying pan!

Let's find out which cheeses are suitable for frying, what this process involves, and get acquainted with several recipes for preparing them fried.

What kind of cheese can be fried in a frying pan?

Any housewife wants to surprise family and friends with exquisite culinary masterpieces. These delicacies also include fried cheeses, which serve as an excellent snack for beer or as an addition to vegetable salads. Can any cheese be fried?

What kind of cheese is fried in a frying pan?

Almost anything can be fried - both soft and hard, but special preference is given to soft cheese products. Soft cheese turns into a delicate melted mass, surrounded by crispy batter or breadcrumbs, and hard cheese is set by a crust.

What kind of cheese can be fried in a frying pan:

• Adyghe cheeses;
• Mozzarella;
• Halloumi;
• Suluguni;
• Soy cheese;
• Fetu;
• Hard cheeses (Russian, Gouda, Edam);
• Camembert and brie.

Fried cheeses are tender on the inside and crispy on the outside: no one will refuse such a cheese snack!

How to fry cheese in a frying pan

When exposed to high temperatures, cheeses melt and spread; to avoid this, cold cheeses that have been in the refrigerator for a couple of hours are fried and encased in a retaining shell. Cheese is fried in different ways:

Frying in breading or batter

Roll the pieces of cheese in breadcrumbs, dip them in beaten egg and roll over the breadcrumbs again.

For frying, it is better to use medium-sized rusk crumbs: it absorbs less fat and gives a strong crispy crust that does not fall off from cheese pieces or balls.

Instead of breadcrumbs, cheeses are also dipped in batter - a batter - and fried in a frying pan with butter.

Frying in flour

Finely grate the cheese, roll into balls, add salt and pepper if desired, roll in flour and fry in oil. When they puff up and double in size, remove them to paper towels.

Non-spreading cheeses such as halloumi or Adyghe can simply be fried in oil without additional deboning.

You can enjoy fried cheeses just like that or dip them in sauces (mayonnaise with crushed garlic or tomato sauce) or jam, and even eat them with berry jam! They are ideal with beer or dry red wine.

How to fry mozzarella in a frying pan

Ingredients

• Small mozzarella balls – 200 g;
• Egg – 1 pc.;
• Milk – 1 tbsp;
• Stale white bread or ciabatta – 200 g;
• Half a glass of flour;
• Italian herbs or other spicy mixture - 0.5 tsp;
• A little black pepper and salt.

How to fry cheese in a frying pan

To truly enjoy your Sunday meal or to diversify your holiday table by surprising your guests with an unusual dish, fry mozzarella with white bread. To make fried cheese we use the following recipe:

Break the bread into small pieces, dry in a dry frying pan, stirring often, then grind into crumbs and mix with spices.

Mix the egg flavored with milk, pepper and salt, pepper and add some salt to the flour.

1. Dry the mozzarella with paper towels: the brine should not drip from it.
2. Add a lot of oil to a deep frying pan and heat it to 170 degrees.

To understand whether the oil has reached this temperature, put a piece of bread in it. If it turns brown in 40 seconds, then the oil is ready for frying!

Prick the ball onto a toothpick, roll it in flour, shake it, dip it in the egg-milk mixture and let the excess liquid drain off.

1. Then roll the balls in bread crumbs, dip them again in a mixture of eggs and milk, and again in crumbs.
2. Fry the mozzarella in hot oil until it browns.

Place fried mozzarella on paper to remove excess fat. Serve this cheese with tomato sauce.

Pan fried gouda cheese

Ingredients

• Eggs - 2 pcs.;
• 200 g Gouda cheese;
• 50 g breadcrumbs;
• 2 tbsp. flour;
• Half a glass of refined vegetable oil;
• Provencal herbs or other spices - to taste.

How to cook cheese in a frying pan

Want to fry up elegant and incredibly delicious gouda cheese sticks? If you are not afraid to fall into cheese slavery, because the family will demand that the banquet be continued every day, then we fry the cheese according to the following recipe:

1. Cut 200 g of cheese into long sticks no more than 0.5 cm thick.
2. In one bowl, beat the eggs, pour the flour into another, and mix the spices and breadcrumbs in the third.
3. Dip the cheese sticks in flour, beaten eggs and spiced breadcrumbs.
4. Place a frying pan with oil, pouring a 0.5 cm or 1 cm layer, over high heat, heat it and fry the cheese sticks for half a minute on both sides.

Place the ruddy delicacy on a plate and serve immediately before it cools down: hot fried gouda is considered the most delicious.

Cheese fried in batter

Ingredients

• - 2 pcs. + -
• — 400 g + -
• Breadcrumbs— 150 g + -
• Pour some of the breadcrumbs into a bowl, adding them as needed, and heat a frying pan with odorless oil.
• We soak the cheese pieces in the egg mixture and, after rolling them in breadcrumbs, fry immediately, stirring often, until a golden brown crust appears.

Serve the cheese fried in batter immediately after frying, while it is hot. We add sour cream, mayonnaise, tomato or other sauce to it.

So, you've learned how to fry cheese in a frying pan, which provides much more benefits than salty croutons or chips.

All that remains is to try the suggested recipes and enjoy the crispy crust and tender contents of the cheese balls or pieces!

Cheeses, as you know, are ready-to-eat products; sometimes they are also included in complex dishes as one of the ingredients.

An appetizer like cheese fried in batter is, of course, not an everyday dish; rather, this recipe is a culinary delight for the holiday table. And, nevertheless, given the fact that this is dough, cheese in batter is a good interesting alternative to basic sandwiches with cheese.

We may not consider this dish particularly harmful, despite the use of such a method as frying, since any product in batter is fried quite quickly. Various flavoring additives in the batter, for example, dry spices and some others, will add additional refined tones, notes and shades to the taste of such dishes in an interesting way.

We will tell you how to prepare cheese in batter; hard and semi-hard cheeses, as well as Adyghe and Suluguni, are most suitable for this.

It is best to deep-fry cheese in batter (in a deep fryer or in a cauldron), but you can get by with a regular frying pan (by the way, the oil consumption is less). We choose only natural cheeses, made using classical technology, and not any so-called “cheese products” of dubious quality with an unclear composition.

Cheese in batter

Ingredients:

• cheese - about 400 g;
• chicken egg – 2 pcs.;
• medium fat milk and/or beer – 1-2 tbsp. spoons;
• wheat flour – 1-2 tbsp. spoons;
• ground black pepper;
• various greens for decoration (parsley, basil, cilantro, etc.);
• vegetable oil or natural butter (or mixture).

Preparation

We cut the cheese into slices, not too thin, but not too thick. Prepare the batter: mix eggs with milk and flour, add ground black pepper (you can add a little ground cumin seeds). There is no need to add salt - there is already more than enough salt in the cheese. Beat the batter with a fork or whisk; there should be no lumps. You should not use a mixer unless you want the batter to be too fluffy.

Heat the oil well in a frying pan, but fry over medium heat. Dip a piece of cheese into the batter and fry on both sides until golden brown (you can, of course, deep fry using a special submersible mesh or a slotted spoon). We fry for a short time: the cheese should only melt slightly inside the batter shell, and not melt until the slice loses its shape.

Serve cheese fried in batter, garnished with herbs; you can serve this dish with some sauce. This appetizer is good served with light wine.

If you make a Viennese-style beer batter with a little sugar added, you get a Viennese-style battered cheese.

Cheese in spicy batter

Ingredients:

• cheese - about 400 g;
• chicken egg 2 pcs.;
• natural milk cream – 1-2 tbsp. spoons;
• wheat flour – 1-1.5 tbsp. spoons;
• light strong wine (sherry, Madeira, vermouth, nutmeg, or fruit brandy) – 1-2 tbsp. spoons;
• hot red pepper;
• vegetable oil (olive or mustard) or natural butter (you can use a mixture of butter and vegetable oil);
• greens for serving.

Preparation

Mix eggs, flour, cream and wine. Season with crushed hot red pepper (you can also include some other freshly ground spices, namely cloves, coriander and fennel seeds). Beat the batter with a whisk or fork so that there are no lumps (if that doesn’t work, strain and rub the batter through a sieve).

Heat the oil in a frying pan (or deep fry in a deep fryer or cauldron). Fry the cheese in batter in the same way as described in the previous recipe (see above). Serve the cheese in batter, garnished with herbs, with any of the Mediterranean sauces, light wines or beer.

One of the most popular snacks in Europe is pieces of cheese fried in batter, or as they are also called, cheese sticks. This article describes how to easily and correctly prepare cheese in batter, step by step with a recipe and photos.

Subtleties of cooking

There are many recipes for fried cheese in batter, but they are all based on two things:

1. Forming cheese: cutting into bars, cubes or making balls from grated cheese mass.
2. The batter on which the taste of the final product depends. Its taste characteristics are mainly regulated by spices, as well as the liquid component: water, cream, beer, etc. It also includes various breading, which, in principle, is part of the batter itself, as well as the number of its layers, which can be from one to four, depending on the type of cheese. For soft cheeses (brie, mozzarella, suluguni, feta cheese) it is necessary to use at least three layers, and for hard ones one is enough.

Simple recipe

The basic recipe for cheese in batter looks like this:

• 400 grams of hard cheese (Russian, Gouda, Dutch);
• three eggs;
• 8 tbsp. spoons of flour;
• three tbsp. spoons of cool water;
• a pinch of salt;
• a set of seasonings to your taste: 1/2 teaspoon;
• ground breadcrumbs.

To prepare the “cheese in batter” recipe, cut the main product into bars five cm long and one cm wide, taking into account that when frying the product will almost double in size.

Step-by-step preparation

Next, prepare the cheese batter according to the recipe: beat the eggs with a fork along with salt and seasonings. For example, you can use a combination of black and red pepper, ground oregano and just a little nutmeg. Take a pinch of each spice, although you can take two oregano - this will add more flavor to the delicate batter. When the egg mass becomes monotonous, add flour to it, rubbing thoroughly so that no small lumps remain, and then water.

You should get a nice liquid dough, which is usually called batter, which means “liquid” in French. Its consistency should be like thick cream: it is important that the dough does not have time to drain from the cheese before a delicious crispy crust is formed.

How to properly fry cheese in batter?

When the batter is ready, you can begin the frying process: pour a small pile of breadcrumbs into a shallow bowl, then it will be easier to roll the pieces of cheese into them. It is better to slightly freeze the cheese in the freezer, only 10-15 minutes, then when frying it will not melt so quickly. This rule is especially important when using soft cheeses: they need to be frozen for at least twenty minutes.

When the frying pan is well heated, pour vegetable oil into it and heat it well again: there should be enough of it so that the pieces of cheese in the dough are immersed in it half or more. Dip a piece of cheese into the batter, then thoroughly roll it in breading and place it in the pan. This can be done either with your hands or with the help of two forks, whichever is more convenient for you. Repeat the procedure with other pieces of cheese, placing them in the frying pan at some distance from each other, although it is clear that when frying they increase in size. When the batter is browned, turn the cheese over to the other side, fry until golden brown and remove to a paper towel. This is a must, otherwise the cheese sticks will lose both taste and visual appeal. The paper should absorb all excess fat, turning the dish into a crispy snack that is served immediately. Fried cheese in batter according to the recipe is served hot; when cold, it loses its taste by half.

Several options for cheese batter (with photo)

Batter recipes can be based not only on water or milk, but also on more interesting combinations of products.

For example, very tasty fried cheese in the following types of batter:

• Two eggs, 2 tbsp. spoons of thick sour cream, 1/2 cup flour, a pinch of salt, 1/2 tsp. curry, 1 tbsp. tablespoons parsley, chopped very finely. Those who prefer their cheese sticks spicy can add a generous pinch of red cayenne pepper to the dough.
• Three eggs, 3-4 tbsp. spoons of highly carbonated water, 9 tbsp. spoons of flour, 1 heaped teaspoon of dried cumin and a little salt.
• Use any type of batter, but focus on breading: use corn flour, not breadcrumbs, and double breading. This will give the grilled cheese a special flavor and incredible crunch!

For gourmets

Those people who prefer more sophisticated types of snacks, and also don’t mind spending more time in the kitchen, can use a more interesting recipe for fried cheese in batter, and the photo will help in the preparation process. The unusual thing about this option is that the cheese is not used in pieces, but is grated and then formed into balls.

To do this you need to take:

• three hundred grams of hard cheese;
• three eggs;
• one hundred grams of flour;
• Herbes de Provence seasoning 1 tsp.

Step-by-step preparation

• Grate the cheese using a fine grater and mix with spices.
• Divide the eggs into yolks and whites, beat the latter with a pinch of salt until a stable, strong foam.
• Combine with the protein mass and carefully mix with your hands until smooth and form balls with a diameter of three centimeters. There is no need to make larger ones, because during heat treatment they will double in volume.
• In a separate bowl, lightly beat the yolks. Roll each ball in beaten yolks, then in flour and place in boiling oil in a frying pan at a distance from each other.
• Fry until light golden brown, flipping with a fork as you go to ensure an even “tan” on all sides. Place the finished cheese lumps (or sticks, if desired) on paper and lightly blot on all sides, removing the oil. Serve only hot, garnished with fresh herbs.

Cheese is a universal product; it is used to prepare any dishes, salads and even soups. However, it tastes best fried in batter or breaded over a fire, grill or frying pan. Cheese is served as a snack with beer or wine, or for breakfast with a cup of aromatic coffee. Try introducing this amazing dish into your diet.

How to fry cheese in a frying pan

A huge plus of the dish is that it requires minimal preparation before frying. You only need to cut the product into arbitrary cubes, bars or strips. Then make a batter from eggs and flour, roll the cheese pieces in breading - everything is ready for frying. Batter, by the way, is very important - it not only gives a special taste to the dish, but also preserves the liquid filling and prevents it from spreading.

To fry cheese in a pan, you will need oil. You need to take enough of it so that the cheese pieces are covered exactly to the middle. Frying pans with high walls and a thick bottom are ideal for cooking, but you can also use a small saucepan or cast iron cauldron. The finished treat is served with sour sauces: lingonberry, pomegranate, blueberry or cranberry; homemade ketchup is also perfect. The juiciness of the dish is emphasized by fresh vegetable salads, potato side dishes and herbs: parsley, basil, rosemary.

Cheese for frying

For those who have never encountered such a dish, a completely logical question arises: what kind of cheese can be fried? Fans of savory flavors can try recipes that include unusual grilled cheese. For example, sausage, smoked, with nuts or melted with fillings. Those who prefer the classics should pay attention to the following varieties:

• young cheeses: ricotta, feta cheese, buko, Adygei;
• soft: brie, camembert, hermeline, gorgonzola;
• slice varieties: gouda, maasdam, edamer;
• classic durum varieties: Russian, cheddar, Kostroma.

Fried cheese recipe

To prepare this delicious popular snack, you first need to decide on the type of cheese. It all depends on your taste preferences. If you like a soft, creamy taste, opt for Camembert or processed cheese, but if you prefer a spicy flavor, fry blue cheese. The familiar Dutch or Russian cheese from a domestic producer is no less tasty when fried - it retains its shape perfectly and spreads pleasantly when consumed.

You can find or come up with many variations of the dish, changing not only the varieties, but also the breading methods. For example, batter made from sesame seeds will give an unusual buttery-nutty flavor; a fishy flavor can be obtained by wrapping cheese pieces in Japanese nori seaweed. Breading with Indian herbs will add the fragrant smell of herbs and spice. Be sure to try each grilled cheese recipe, experimenting with ingredients and breading.

Fried Adyghe cheese

• Calorie content of the dish: 274 kcal.
• Purpose: for breakfast.
• Cuisine: European.

Adyghe cheese fried over an open fire is an excellent appetizer for gatherings with friends. This dish turns out aromatic, low-fat, with a light crispy crust. It can be served cold or hot, but always with a spicy sauce, such as barbecue. The step-by-step recipe is very simple - you will need to buy a fermented milk product and some Provencal herbs in advance.

Ingredients:

• Adyghe cheese - 300 g;
• vegetable oil – 3 tbsp. l.;
• garlic – 2 cloves;
• Italian seasonings - to taste.

Cooking method:

1. Cut the cheese into large slices so that it is convenient to thread it onto skewers.
2. In a deep bowl, mix the oil with chopped garlic and seasonings.
3. Pour the mixture over the pieces and stir.
4. Place the pieces on skewers and grill, turning constantly.
5. Once everything is evenly fried, you can remove it from the heat.
6. Serve fried Adyghe cheese with barbecue sauce.

Fried Adyghe cheese with tomatoes

• Number of servings: 5 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

Circassian cheese is a very soft product, with a sour milk flavor and delicate texture. It is perfect for frying with tomatoes in a frying pan. This dish is ideal to serve for breakfast - it will fill you with energy for the whole day. It is better to fry the pieces in melted butter - this will preserve the taste and texture of the product. Find out more about how to fry Adyghe cheese in a frying pan from the following recipe.

Ingredients:

• Adyghe cheese - 500 g;
• tomatoes – 3 pcs.;
• butter – 100 g;
• garlic – 3 cloves;
• curry – 2 tsp.

Cooking method:

1. Fry the cheese slices with curry and garlic in melted butter. Place on a napkin.
2. Fry the coarsely chopped tomatoes in the same pan.
3. While the vegetables are roasting, cut the cheese into cubes.
4. Add it to the tomatoes, add spices, stir and remove from the stove.
5. Serve fried Adyghe cheese with tomatoes hot.

Cheese in batter

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Purpose: for breakfast.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Do you like to experiment in the kitchen? Then try to prepare cheese in batter step by step according to an unusual recipe - with the addition of chickpea flour and Chinese seaweed. This dish will especially appeal to connoisseurs of Japanese and Indian cuisine. Even if chickpea flour is not sold in your local store, you can easily replace it with wheat flour or make it yourself - just grind the chickpeas in a food processor or coffee grinder.

Ingredients:

• water – 70 ml;
• cumin -2 g;
• turmeric – 2 g;
• suluguni – 200 g;
• coriander – 2 g;
• olive oil – 50 g;
• ground black pepper - a pinch;
• sea ​​salt – 2 g;
• chickpea flour – 100 g;
• nori – 2-3 pcs.

Cooking method:

1. Mix chickpea flour with spices and oil. Dilute the mixture with warm water to the consistency of thick yogurt.
2. Cut the cheese into thin rectangles. Cut the nori sheets so that they are slightly larger than the cheese cubes.
3. Dip the seaweed in a bowl of water and then quickly wrap the cheese pieces in it.
4. Heat a frying pan, fry the suluguni in it, after dipping it in the spice batter.

Breaded fried cheese

• Cooking time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 230 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

Breaded fried cheese is one of the classic snacks for a foamy drink. However, you can prepare this dish for a regular breakfast. It will be especially tasty if, instead of hard cheese, you take an elite variety with mold - Camembert. In European countries, this breakfast is served with cranberry or lingonberry sauce, which perfectly emphasizes the taste of the noble product.

Ingredients:

• Camembert – 3 packs;
• flour - 3 tbsp. l.;
• egg – 1 pc.;
• cream 40% fat - 1 tbsp. l.;
• bread crumbs – 4 tbsp. l.

Cooking method:

1. Beat the egg with cream and your favorite spices with a mixer until a white, stable foam forms.
2. Place flour and breadcrumbs on two plates.
3. Roll the cheese, pre-cut into triangles, first in flour, then in the egg mixture, and then in breading.
4. Fry the pieces in olive oil for 2-3 minutes on each side. You need to fry over high heat - under such conditions the cheese will not have time to spread.

Deep fried cheese

• Cooking time: 45 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 308 kcal.
• Purpose: for breakfast.
• Cuisine: Czech.
• Difficulty of preparation: easy.

Deep-fried hermelin is a traditional dish of Czech cuisine. Hermelin is a type of cheese that resembles the famous Camembert in appearance and taste. As a rule, the dish is served for breakfast, but in the Czech Republic it is also prepared as a snack for lunch. In the second option, you need to prepare a potato side dish for the cheese. This can be regular fried, baked sliced ​​potatoes or potato salad with olive oil.

Ingredients:

• hermelin – 1 pc.;
• egg – 1 pc.;
• sausage – 2 slices;
• flour – 1 tbsp. l.;
• breading – 30 g.

Cooking method:

1. Make a pocket-shaped cut on the side of the cheese with a knife.
2. Carefully place slices of cooked sausage into the cut.
3. Beat the eggs with a fork with salt and pepper.
4. Dip the workpiece in flour, then dip it in the egg, sprinkle with breading on all sides.
5. Dip again into the egg and then into the breading.
6. Pour oil into the pan so that it completely covers the product.
7. Deep fry the cheese for about 2 minutes.

Breaded cheese sticks - recipe with photo

• Cooking time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 287 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

The recipe for breaded cheese sticks is known all over the world. In Europe, they prefer to prepare this dish from Greek goat cheese halloumi. It has a high melting point, so it is perfect for frying both in a frying pan and over an open fire. Bulgarians, on the contrary, make cheese sticks exclusively from hard cheese, and this dish is called kashkaval pane.

Ingredients:

• hard cheese – 200 g;
• crumbs for breading – ½ tbsp.;
• flour – ½ tbsp.;
• egg – 1 pc.

Cooking method:

1. Cut the cheese into neat and not too thick strips, roll thoroughly in flour.
2. Whisk the egg and dip the pieces into the mixture.
3. Sprinkle the workpieces on all sides with wheat crumbs.
4. Heat the oil in a deep cauldron or saucepan and fry the preparations over high heat.
5. Cover a plate with a paper napkin and place the finished chopsticks on it to remove excess fat.

Cheese fried in a frying pan

• Cooking time: 20 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 294 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

You will be surprised, but not only traditional soft and hard cheeses can be fried. Processed or smoked cheese fried in a frying pan is incredibly tasty. Give preference to hard sausage cheese, or buy a processed product in a separate package. In the second case, cheese can be purchased with various additives: mushrooms, ham or garlic.

Ingredients:

• processed sausage cheese – 200 g;
• egg – 1 pc.;
• crackers or bread crumbs - 100 g.

Cooking method:

1. Cut the sausage cheese into cubes.
2. Beat the egg with a fork. At this stage, you can add spices if desired.
3. Place the dough on a skewer and dip it first in the egg, then sprinkle with breadcrumbs.
4. Fry the pieces in a frying pan for 2 minutes on each side.

Fried cheese with garlic

• Cooking time: 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 360 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

In addition to traditional sticks, you can make small balls from cheese. To make the dish taste rich and spicy, add garlic cloves or hot peppers. This treat is perfect not only for beer, but will also decorate the buffet table at any party. Crispy cheese balls are usually served with sour cream or creamy garlic sauce.

Ingredients:

• cheddar – 120 g;
• eggs – 2 pcs.;
• garlic – 2 cloves;
• sour cream – 2-3 tbsp. l.

Cooking method:

1. Grate the cheese using a fine grater and mix with garlic.
2. Using a mixer, beat the whites with salt. You won't need any yolks.
3. Add fluffy mixture to the cheddar, spoonful at a time, stir.
4. With wet hands, roll into small balls.
5. Dip the pieces in flour and then fry until golden brown.
6. Serve fried garlic cheese with sour cream.

It’s easy to prepare deep-fried cheese, but to bring the taste of the dish to perfection, you should take note of the following tricks:

• You can fry cheese only in well-heated oil. Small slices should be kept in the pan for about a minute, and pieces 1 centimeter thick should be kept for 2-3 minutes on each side.
• The appetizer is prepared very quickly and tastes better hot. You should not store already fried cheese in the refrigerator - the filling will harden, and the crust, on the contrary, will soften.
• Soft varieties need to be dipped in batter several times. This is the only way the filling will not leak out during frying.
• To remove excess fat, place the pieces on a paper towel.
• If you like savory snacks, add a little garlic powder to the breading and roll the cheese pieces into the mixture. It is not advisable to put it fresh, because when fried it begins to taste unpleasantly bitter.
• The dish will be tastier if served with a spicy sauce: tomato, creamy garlic or berry.

Video: Cheese in batter