Fried cheese. Fried Adyghe cheese: we cook it correctly and tasty. Pan fried gouda cheese

Adyghe cheese We especially love vegetarians, because they can often replace meat in a familiar dish. However, it will also appeal to meat connoisseurs, especially when fried. The crispy crust, delicate taste and the ability to combine cheese with absolutely any ingredients make it almost indispensable on any table.

Benefit

Adyghe cheese is used to prepare many dishes: it can be fried, added to salads and casseroles, used as a filling for pies and for making sandwiches. We love this product and followers of PP ( proper nutrition), since it is low in calories and useful composition, including vitamins A, B2 and PP. Cheese is often used to prepare dietary delicacies. There are about 260 kilocalories per 100 grams of product.

Regular consumption of Adyghe cheese in moderate quantities helps prevent the occurrence of cancer. Since the composition contains a large amount of calcium and phosphorus, bone tissue also receives certain benefits. The condition of nails, skin, and hair will improve significantly. Enzymes have a beneficial effect on the intestinal microflora, helping the body cleanse itself of waste and toxins.

Vitamins and minerals strengthen the nervous system and even help cope with depression, insomnia and chronic stress. This product is useful for pregnant women and the elderly.

Harm

Fried Adyghe cheese may be harmful for people suffering from lactose intolerance. Also, excessive consumption of the product can lead to constant headaches due to the accumulation of tryptophan in the body. In addition, it is important to remember that those who suffer from any gastrointestinal diseases should be careful with any fried foods.

Subtleties of cooking

In urban conditions, the easiest way is to fry Adyghe cheese in a frying pan.

Usually, for 300 grams of Adyghe cheese, you need to prepare 2 tbsp. l. butter, a clove of garlic and a pinch of spices. The oil should be as natural as possible (ideally rustic, to add a delicate aroma to the dish and create a sweetish taste). Adyghe cheese is cut into small cubes. The oil is heated in a frying pan, then finely chopped garlic is fried in it for 10 seconds. After this, cubes of cheese are added to it and in the process they are sprinkled with salt and spices.

Fry, stirring, until the dish acquires a golden hue. The cheese should be served immediately, without waiting for it to cool, so that it does not lose the softness of its consistency.

The dish cooked on the grill is no less tasty. Initially, in addition to 300 grams of cheese, it is important to prepare 3 cloves of garlic, 3 tbsp. l. olive oil and spices. You can take, for example, Italian herbs. The cheese is cut into large pieces. Then the crushed garlic is mixed with oil and seasonings. After this, the cubes are rolled in this mixture and fried on each side over medium heat until crusty.

Adyghe cheese on the grill will also be surprisingly tasty. For 3 pieces of cheese you will need about 6 leaves of basil, 2 cloves of garlic, 30 grams of pine nuts and a teaspoon of honey. In addition, it is worth preparing salt, herbs, 1 tsp. balsamic vinegar and 2 tbsp. l. olive oil. If you decide to cook a dish with sauce, then you will also have to take care of mayonnaise or sour cream in the amount of 5 tbsp. l., parsley - 1 tbsp. l. tablespoon, cloves of garlic and black pepper. The cheese is placed in a bowl along with basil, coarsely chopped garlic and olive oil. Everything is sprinkled with salt, herbs, nuts, honey and balsamic. All ingredients are carefully mixed and left for 30 minutes.

Next, the pieces of cheese are laid out on a grill and fried on both sides until a golden hue appears. Before removing the cheese from the grill, you need to pour the remaining marinade over it. The sauce is prepared from finely chopped garlic, parsley, sour cream and spices. Everything is mixed in a bowl and served to the table. It would be a good idea to complement the dish fresh vegetables and fresh bread.

Adyghe cheese is usually cooked in foil over a fire.

In addition to a quarter circle of cheese, which is equivalent to 250 grams, you need to purchase a couple of medium-sized tomatoes, 1 yellow pepper, a bunch of herbs, vegetable oil and spices: salt, pepper, turmeric, bay leaves. Everything is cut into small pieces: cheese - into slices, tomatoes - into circles, and peppers - into cubes. Foil is spread on the grill, where oil is poured and ingredients seasoned with turmeric, ground pepper and salt are laid out. The top is again poured with oil and covered with foil. In this state, the dish is infused for 60 minutes, after which it is baked for 25 minutes over hot coals.

It's important to mention that if replaced wheat flour corn, then the dish will have an amazing alluring aroma. You can also add spices or dried herbs to the flour. Also, if you dip the cheese not in water, but in wine - both white and red - you can give the dish an unusual taste with a slight sourness. The cheese ingredient itself does not have to be fried for a long time, since the product is, in fact, already ready for use, so you need to focus on the color and condition of the crust. To avoid excess fat content, it is recommended to place Adyghe cheese in well-heated oil.

Recipes

Below are fried cheese recipes that you can follow step by step to make: delicious snack in a small amount of time.

Very often, Adyghe cheese is fried in a breadcrumb coating. For 400 grams dairy product requires 1.5 cups of flour, salt, 3 tbsp. l. vegetable oil and 1 glass of water. First, the cheese must be cut into slices. The thickness of one piece should not exceed 1.5 centimeters. Then flour is poured into the container and mixed with a couple of pinches of salt. You will need to pour clean water into another container in advance.

The oil is heated in a frying pan. Each piece is first dipped in water and then in flour before being toasted on each side. The finished Adyghe cheese will need to be placed on napkins to absorb excess oil. This dish is usually served with something fruity or berry, such as jam. By the way, water in this recipe It is allowed to replace it with white wine - this will make the taste more piquant.

Fried cheese with tomatoes is also quick to prepare but retains amazing flavor. For 200 grams of Adyghe product, you will need to prepare 200 grams of tomatoes. In addition, you will need a couple of sprigs of basil, 50 ml of vegetable oil and spices.

Cheese and tomatoes are cut into small cubes. First, milk cubes are fried in a frying pan, and then tomatoes and basil. All ingredients are laid out on a plate, after which the dish is sprinkled with spices and poured with oil used for frying. The dish must be served immediately.

The recipe for fried cheese in batter with nori - seaweed for sushi - looks unusual. To prepare you will need 150 grams of cheese, 2 sheets of nori, 3 tbsp. l. flour, 60 ml water, 1 egg, oil and spices. The cheese is cut into sticks. The batter is prepared from a mixture of water, eggs, flour and spices. Nori is cut into small pieces in which the cheese is wrapped. The oil is heated on the stove, after which the sticks are sent to the frying pan, which are first dipped in batter. Adyghe cheese needs to be fried until it is browned.

You can also fry the product in white croutons with an egg. For 200 grams of cheese there are 150 grams of crackers, 2 eggs, 2 tbsp. l. flour, butter and spices. The crackers are mixed with flour and spices in a spacious bowl. Beat the egg with a pinch of salt. The plates are cut into pieces, the thickness of which is 1 cm. Each block is first dipped in the egg and then in the breading. The cheese should rest for a while, after which the pieces are again dipped into the egg, then into the breading and sent to the frying pan. Each is fried on both sides until a crust appears.

The cheese will turn out sweet if you cook it with honey and nuts. In addition to 300 grams of dairy product, take 80 grams of honey, 2 tbsp. l. nuts, 50 grams of butter, 100 ml of milk and 3 tbsp. l. flour. Adyghe cheese is cut into convenient pieces. In a separate container, mix flour, cinnamon, and vanillin. At this time, the nuts are crushed and lightly fried in a frying pan. Each piece of cheese is dipped in milk, then in flour and fried on both sides. Ready cheese placed on a plate, poured with honey and sprinkled with nuts. The dish should sit for a little 10 minutes before eating.

Grilled cheese in lavash it turns out very filling and tasty. For 200 grams of cheese you will need 2 sheets of pita bread. In addition, you need to prepare 1 tbsp. l. mayonnaise, 2 eggs, 1 tsp. starch and spices. First, eggs are combined with spices, starch and mayonnaise to form a batter. Then the pita bread is cut into rectangles, and the cheese into slices. Each cheese is rolled into pita bread, as if the filling were placed in a pancake.

The finished packages are placed seam side down. The oil is heated in a frying pan, and each pita cheese is added there, after being dipped in batter. Roasting occurs on both sides.

You can fry the ingredient without oil. It is only important that the frying pan is non-stick and well heated. If you do everything right, you can easily get a crispy crust.

What do they eat with?

Like any cheese product, Adyghe cheese will feel great as a component of a sandwich. It is recommended to supplement it not only with bread, but also with herbs, cucumbers and tomatoes. Fried Adyghe cheese goes well with various fresh vegetables, dill, parsley, cilantro, so serving with these ingredients will always be delicious. You can cut them into a salad, or just carefully arrange them on a platter.

The dairy product is also combined with fruits - grapes and pears, as well as berry sauces, for example, lingonberry. There are no special restrictions in this matter - cheese will go well with pasta, rice, and even honey.

For information on how to prepare Adyghe cheese, see below.

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 relatives 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 any kind of food can be fried - both soft and hard, but special preference is given to soft ones. 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

Being exposed high temperature, cheeses melt and spread, to avoid this, fry cold cheeses that have been in the refrigerator for a couple of hours and wrap them in a retaining shell. Cheese is fried in different ways:

Frying in breading or batter

Roll the cheese pieces in breadcrumbs, dip in beaten egg and roll over crackers 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 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 festive table surprising the guests 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!

It would seem that almost everything can be fried. They even manage to fry herring, bananas and cucumbers.

Perhaps hard cheese is the last thing you should fry. But that's what we think. Grilled cheese is something!

Having visited Bulgaria for the first time, I was somewhat surprised by the name “kashkaval pane”, and the translation right into the menu - fried cheese.

But it was very interesting. Kashkaval pane, very nutritious and delicious dish, ideal for non-meat eaters.

Grilled cheese is easy, you can fry almost any hard or semi-hard cheese. Try it, you won't regret it!

Fried cheese. Step by step recipe

Ingredients (2 servings)

• Hard (semi-hard) cheese or kashkaval 200 g
• Egg 1 piece
• Wheat flour 2 tbsp. l.
• Vegetable oil 3-4 tbsp. l.
• Breadcrumbs 0.5 cups

1. Cheese is believed to be a very ancient human invention. Surely the cheese was not specially invented, but was obtained by accident, without using the milk in time, which, left in a warm place, simply curdled. Perhaps this forgetfulness was the beginning of cheese making.

   Hard (semi-hard) cheese

2. Now all over the world, along with factory cheese production, people are mass producing homemade cheese. The peoples of the Balkans and Southern Europe are no exception.
3. In Bulgaria, the hard cheese we are used to is rarely found. The main dairy products are sirene and kashkaval. Siren (feta cheese) from any milk: sheep, cow, etc. Kashkaval is a semi-hard yellow cheese. This cheese matures for a long time, more than six months. Kashkaval has a smooth surface without holes or stains, even straw color. This is the case when the proverb “If there are many holes in the cheese, then the cheese will be tasty” is refuted. The cheeses available to us are sometimes similar to Kashkaval. Gouda, cheddar, and Dutch cheeses are very close to kashkaval (I won’t say in taste, but more in appearance and consistency). In principle - they fit. For the dish, you should use semi-hard cheese without holes and with a low fat content, otherwise it will leak during frying. We tried frying different local cheeses - it turned out well and tasty.
4. Along with using cheese as a dish on its own, it is added to salads, soups, main courses and desserts. Bulgarians prepare an amazing dish - breaded fried kashkaval.
5. Hard cheese must be cut into thin slices. Thickness 20-25 mm. No more. Place the cheese slices in cold water and refrigerate for 20-30 minutes.

   Place cheese slices in cold water

6. While our future fried cheese is resting in cold water, otherwise the flour and breading will not stick, prepare the breading.
7. There is a choice here. Whoever likes it. You can simply dip the cheese in flour and fry it. You can dip the cheese in beaten eggs, roll in flour and fry.
8. We will do it our way. Remove the cheese from the water and roll in flour.

   Remove cheese from water, roll in flour

9. Dip cheese into beaten egg.

   Dip cheese into beaten egg

10. Roll the cheese in breading - good breadcrumbs, or better yet, in grated stale bread. You can dip it in the egg again and again in the breading.

    Roll the cheese in breading

11. After this, let the breaded cheese sit for 3-5 minutes until the oil in the frying pan is hot. There should be a lot of oil so that the fried cheese gets fried on the sides.
12. Fry the breaded pieces of cheese in very hot oil, first on one side, then on the other, until golden brown. Usually this happens very quickly, 1 minute - maximum 2 minutes, fried cheese is cooked almost in the same time as the breading is fried. The main thing is that the breading is fried.

    Fry the breaded pieces of cheese in very hot oil

13. The cheese should soften inside the breading, but under no circumstances should it leak out.

    

Although cheese is most often paired with bread in the form of sandwiches, this dairy product has other uses. Grated cheese is sprinkled on pasta and added to salads and baked goods. But often little attention is paid to such a variety as fried cheese. But this is an incredibly tasty and original product. It can be made the main part of any meal, served as an appetizer for alcoholic drink or add to dessert.

Story

It is believed that in Russia such a dish as fried cheese appeared in the 19th century, arriving, of course, from France. It is unlikely that it will be possible to find out where the history of the fried product in the world began. However, there is quite interesting story, dedicated to grilled cheese and Charles Dickens. His wife, Mrs. Catherine Dickens, was an excellent hostess, even becoming the author of the cookbook “What's for Dinner? " Reading it today, you can learn that during Victorian England the basis of the diet was lamb, beef and pork accompanied by potatoes, while fish was undeservedly ignored. The cookbook also included a recipe for the writer’s favorite dish – fried cheese. However, when Charles Dickens divorced his wife, the recipe was no longer published in new editions at Katherine’s request.

What kind of cheese is suitable?

Of course, the successful choice of the dairy product itself will determine whether the dish will turn out. You can take both classic “pure” cheeses and their variations, for example, with nuts and herbs, smoked or sausage. Among the former, preference is also given to either soft or hard. For young cheeses, the varieties Brynza, Ricotta, Buko or Adygei are recommended. Among soft ones, experts advise choosing Camembert and Brie, Gorgonzola, and Hermelin.

Hard cheeses for frying include Russian, Maasdam, Gouda, Kostromskoy, Cheddar and Edamer. It is important to understand that if you want the taste of a fried product to be a little sweet and creamy, then you should initially use processed cheese. If you want piquancy and sharpness, then it would be good to find cheese with blue mold. The most common varieties in Russia, Russian and Dutch, will also perform well if subjected to heat treatment.

It makes sense to add that the cook also has the opportunity to “play” with breadings. By wrapping cheese in sheets of nori seaweed, you can get the so-called “vegetarian fish”. If you want to give the dish a nutty flavor, then you will need to fry it in sesame seeds. In addition, adding any spices to the mixture of eggs and flour makes it possible to vary the taste from sweet to spicy.

After frying, be sure to place the pieces on a paper towel to drain excess fat. However, this must be done piece by piece, and not all together.

Be sure to fry the cheese in high-quality oil. Usually it takes two to three minutes, but if the pieces are small, then one minute is enough. It is better to serve fried cheese immediately, as the cooled dish loses its attractiveness and some of its characteristics. For example, the crust may well soften, but the filling, on the contrary, may harden. Soft varieties are dipped in batter several times so that the resulting dense crust helps prevent the filling from leaking out.

In the case when you want to add garlic notes to the cheese, you should not use fresh slices; it is better to give preference to garlic powder or garlic sauce.

Recipes

The possibilities for preparing this dish are truly extensive: the cheese can be prepared in breading or batter, fried over a fire, made in a frying pan or on the grill. In fact, any fried cheese is prepared step by step in a similar way. The product is cut into the required fragments, which usually have no requirements for either shape or size. After this, a batter is prepared from traditional ingredients - flour and eggs.

The casing will not only prevent the melted cheese from spreading throughout the pan, but will also add zest to the dish.

Heat up enough oil, the amount of which should reach the middle of the cheese pieces. A large amount of oil explains why the frying pan must have high walls and a thick bottom. Or, instead of a frying pan, a cauldron or similar device is used. The cheese is fried on both sides until golden brown. The dish is served with sauces - both spicy tomato and sour lingonberry and cranberry. Traditional additions include fresh tomatoes, cucumbers, heat-treated potatoes and herbs.

Finnish fried cheese is also called cheese bread. Although it is more convenient to buy a special product in the store and then fry it, it will be more interesting to cook it yourself. You will need completely ordinary ingredients - three liters of skim milk, three cups of powdered milk, a liter of heavy cream, a rennet tablet, a quarter glass of water and a teaspoon of salt. Two types of milk and cream are combined in a saucepan, which is then placed on the stove and brought to 40 degrees. Then the enzyme is dissolved in water according to the instructions. The resulting liquid is added to the milk, everything is mixed and salted. The future cheese will have to be covered with a lid and set aside for about sixty minutes.

At the next stage, everything is transferred to a colander lined with gauze. The whey should drain, and if the cheese itself retains moisture, then it will have to be squeezed out. Dry cottage cheese is laid out as tightly as possible on a baking sheet and sent to the oven - there it will remain for fifteen minutes at a temperature of 200 degrees. Then it is turned over and kept warm for the same amount of time. Once both sides have acquired a golden hue, the product can be removed from the oven. Finnish cheese is usually served with sour cloudberry jam.

Preparing fried Adyghe cheese takes no more than twenty minutes. Pre-purchase 300 grams of product, three tablespoons of vegetable oil, a couple of cloves of garlic and seasonings, such as Italian herbs or curry. For convenience, the cheese is cut into large cubes - this way the serving can be supplemented with wooden skewers and simplify the eating process. In a separate bowl, mix the oil with seasonings and finely chopped garlic.

Next, you can either carefully roll the cheese in the resulting mixture, or pour the sauce over the cubes. If there is a grill, then the pieces are placed on skewers and fried over the fire. If everything happens at home, then the cheese is fried in a frying pan until golden brown.

It would be nice to serve the dish with some sauce. A great idea would be to combine Adyghe cheese with fried tomatoes.

Instead of regular breading, you can make batter. If you want to add oriental notes to the dish, then instead of the usual mixture of eggs and flour, you will need to take sheets of seaweed and chickpea flour. Initially, 70 milliliters of water, 2 grams of cumin, 2 grams of turmeric and the same amount of coriander are prepared. In addition, you will need 200 grams of suluguni, 50 grams of olive oil, a pinch of black pepper, 2 grams of sea salt, 100 grams of chickpea flour and two or three sheets of nori.

The flour is mixed with spices and oil, then diluted with warm water until the consistency resembles sour cream. The cheese is cut into convenient pieces, preferably rectangles. Nori is also cut accordingly - they should be slightly larger than the parameters of the cheese itself. The seaweed quickly softens in water, the cheese is wrapped in it, after which the structure is dipped in batter and sent to the frying pan.

If you believe numerous reviews, fried Camembert has a delicious taste. In addition to three packages of cheese, you will need three tablespoons of flour, one egg, a tablespoon of forty percent cream and four tablespoons of breading. First, the egg is beaten with spices and cream. Then the breading mixture and flour are poured onto individual plates. The cheese, cut into triangles, is first rolled in flour, then in egg, and then in breading. Each is fried in a preheated frying pan for two to three minutes.

Surprisingly, you have to fry it over high heat - this way the cheese won’t have time to spread.

If you have a deep fryer in your apartment, you will be able to prepare a typical dish of Czech cuisine - deep-fried Hermelin cheese. When serving this dish for lunch, do not forget about potatoes - mashed, fried, baked, or even in the form potato salad. In addition to packing the cheese, prepare one egg, two pieces of sausage, a tablespoon of flour and 30 grams of breading mixture.

Cuts are made on the sides of the Camembert, as if forming pockets where you can put fragments of sausage. Eggs are mixed with spices in a separate bowl, flour and breading are scattered on saucers. The cheese is rolled in flour, then in egg and breading. The procedure with the egg and mixture is repeated one more time, after which the cheese can be deep-fried for a couple of minutes on each side. It is important to pour the oil so that it reaches the middle of the product.

Breaded cheese sticks are most often made from Halloumi cheese. In addition to 200 grams of dairy product, you will need half a glass of breading mixture, half a glass of flour and one egg. The cheese is cut into strips, dredged in flour, and then dipped in a mixture of beaten egg and, if necessary, spices. The sticks are coated with breading and then fried on all sides over high heat.

Before serving, it is better to soak the dish for a few minutes on paper napkins to get rid of excess fat.

Many types of cheese are suitable for frying, even processed cheese. It will be especially appetizing if it comes with additives - pieces of ham, mushrooms or herbs. Ingredients include one egg, 100 grams of breading or bread crumbs, and 200 grams of sausage processed cheese. The briquette is cut into small pieces, and the egg is beaten together with spices. Each cube of cheese is put on a stick and dipped first in the egg mixture and then in breading. Fry the product for about two minutes on each side.

If you want to fry Mozzarella, then in this case, unlike hard cheese, you have to put in a little more effort. You will need an egg, a tablespoon of milk, 200 grams of Mozzarella, 200 grams of Ciabatta or toasted bread, half a glass of flour, half a teaspoon of spices, and salt. The bread is crushed into crumbs and mixed with spices. The egg is beaten with milk, pepper and salt; in addition, it would be nice to add salt to the flour. Mozzarella gets soggy from moisture. Each ball is dipped in flour, then in egg and then in breading, and the last two steps should be repeated twice. You will need to fry in oil heated to 170 degrees, using toothpicks for convenience.

Watch the video below to learn how to fry cheese.

Cheese intended for frying is no longer perceived as a curiosity: domestic producers have also mastered its production. And although it can be completely different, most often cheese for frying is produced with an eye on halloumi - a Cypriot cheese made from a mixture of sheep and goat milk, which in its historical homeland is very popular on the grill. I once published a recipe, and I am happy to refer anyone who is interested to it.

However, I myself prefer another way of frying cheese - using regular frying pan. Adding butter allows you to get a golden brown, slightly crispy crust without overcooking the cheese in the pan, and this will be, if not the best fried cheese in the world, then absolutely memorable. This way you can prepare both halloumi and any other cheese intended for frying.

Cheese fried in a pan

Cheese intended for frying can be prepared either on the grill or in a regular frying pan. In this case, the creamy one allows you to get a golden brown, slightly crispy crust without overcooking the cheese in the pan, and it will be, if not the best fried cheese in the world, then absolutely memorable.
Alexey Onegin

Place the frying pan over medium heat, pour in vegetable (preferably olive) oil and add a piece of butter to it. While the butter is melting, cut the cheese into 1.5-2 cm thick slices. If the cheese is too wet, dry it with paper towels.

When butter completely melts and bubbles, shake the pan several times to mix it with vegetable oil, and place slices of cheese in it. Fry them for 2-3 minutes, occasionally lifting and checking the color of the crust - the cheese fries quickly, and it is also very easy to overcook it. When you like the look of the crust, turn the cheese slices over and fry the same amount.

Cypriot halloumi is formed very simply - a cheese cake is folded in half and pressed. Because of this, the cheese may spread a little along the seam during frying, but this is not at all scary. When the cheese is ready, remove it from the heat, pat it dry with paper towels to absorb excess oil, and place it on plates before it cools.

Season the cheese with freshly ground black pepper and serve it with a slice of lemon: in the homeland of halloumi, lemon juice is poured over everything that is possible, and if the cheese is overly salty, sour notes lemon juice will help disguise this deficiency.