Crisp-Fried Cheese Fingers
Author: Patricia Tennyson
Serves: 4 - 6
- ½ pound firm cheese (the author of the recipe recommends Gruyere), cut into fingers ¼ inch thick,about 2 inches long and 1 inch wide
- Flour
- 1 egg,beaten
- ½ cup breadcrumbs
- Oil for deep frying
- Dredge the cheese fingers in the flour, shake off the excess.
- Dip the cheese in the egg, allowing excess to drip away.
- Roll in breadcrumbs. Make sure the coating is thick and even.
- Refrigerate for 30 minutes to one hour.
- Heat oil in a deep saucepan (or deep fryer) to 375 degrees.
- Deep fry the cheese pieces, a few at a time, until crisp and golden. Drain on paper towel and serve hot.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/fried-cheese-appetiser/
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