Fried cheese recipe: easy and delicious

It has been a while since we shared a new recipe with cheese as the undisputed star. The wait is over: today, we present one of the quickest and simplest recipes you can make with cheese. Every cheeselover has tried fried cheese, and if you have not yet enjoyed this wonderful dish, do not miss today’s recipe.

Fried cheese is easy to prepare, but a few specific steps are needed to get it just right. Choosing the cheese matters too: a soft cheese that melts quickly behaves differently from a drier one. An intermediate cheese, mild and melting, is ideal. In Spain, the recipe varies by region and province. In the Canary Islands, fresh goat’s cheese is served with the famous mojo picón sauce, while Cuenca uses mature cheese with green pepper jam.

The recipe also crosses borders, and every country has its own version. In France, Camembert is often breaded, fried and served with red berry or tomato jam. Italy has little bread and mozzarella sandwiches, coated and fried. Greece fries a whole block of feta, while in Switzerland, hard Gruyère-style cheese is marinated in white wine before being coated in flour and fried.

However it is prepared, every version shares a passion for cheese! CabeSota brings you a quick, easy fried cheese recipe so delicious you will not leave a crumb.

Ingredients for 4 servings

• 400 g of mild sheep’s milk cheese from CabeSota.
• 100 g of wheat flour.
• 100 g of breadcrumbs.
• 300 ml of olive oil.
• 1 large/XL egg.
• Half a teaspoon of salt.

How to make fried cheese, step by step

1. Cut the cheese into triangles

Cut the mild cheese into triangles approximately one or two centimetres thick. Cubes or wide strips also work.

2. Prepare the coating

You will need 3 bowls: one for the egg beaten with salt, one for wheat flour and one for breadcrumbs.

3. Coat the cheese

Dip each triangle in flour, shaking off the excess, then in egg, and finally in breadcrumbs. Repeat to give every piece a double coating.

4. Chill the cheese

To seal the coating, chill the cheese pieces for about 30 minutes in the fridge. This helps create a melting centre and crisp outside.

5. Fry the cheese

The oil must be at the right temperature, between 175 and 180ºC. Without a thermometer, drop in a piece of bread: when it starts frying, add the cheese. If the oil is not hot enough, the coating will come away.

A deep-fat fryer is convenient, but a frying pan with plenty of oil also works well. We recommend olive rather than sunflower oil for a better-tasting coating. Once the oil is hot, frying takes just 10 seconds per side.

6. Remove the cheese

Lift the fried triangles out with a slotted spoon and drain them on kitchen paper to remove excess oil.

Serving suggestions

Presentation is the final step. Serve fried cheese with something sweet or savoury, depending on the occasion. For ideas on pairing cheese with its perfect jam, read our detailed article. As mentioned, it also works with a savoury accompaniment, such as the Canarian mojo picón sauce. We leave the choice to you: enjoy whichever accompaniment you like best!