Fried cheese appetiser – a treat
I can’t remember – did people not worry about cholesterol and cooking methods such as deep-frying in 1984?
That’s what I wondered when I found this recipe in an old issue of the Boca Raton News.
It is an appetiser, so the portions are small though. On the occasions I make these,I serve them with lots of green salad. It’s nice to have a dip too. My favourites are:
- Sour cream and chives
- Salsa (preferably home made)
- Guacamole
- Honey / mustard
- Cottage cheese
These dips make the cheese go further and are fun too. Choose your favourite dips – a barbecue flavour would be great with these and there’s no reason why you can’t experiment with seafood dips too. (There are actually some great commercial ones on the market, these days).
The preparation time is given as fifteen minutes (although I can do this quicker) and the cooking time is about ten minutes so these are quick to make. The cheese fingers do have to be chilled though, before cooking, so they are ideal to make ahead.
Here’s the recipe:
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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.
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