Cooking tips for fried cheese
Cooking tip #1: Choose your cheese
Almost any cheese can be melted, grilled or baked. You just have to use the correct cooking procedure for each specific type. For example, harder cheeses are great when grilled because the outside turns a golden brown while the inside melts. Softer cheeses are perfect when pan-fried while the softest cheeses are best when baked.
Cooking tip #2: Grill Greek
When grilling or baking, you want to choose a cheese that will keep its shape and not run all over. The Greek cheeses, Halloumi and Feta are the best examples. They can both be grilled or baked and will keep their shape yet melt on the inside.
Cooking tip #3: Use a nonstick pan
If pan-frying cheeses, be sure to use a nonstick pan - this eliminates having to use excess oil or flour to keep the cheese from sticking.
Cooking tip #4: Pull out the wooden spoon
Make sure to use a wooden spoon to flip the cheese, as plastic can melt and metal can scratch the pan.
Cooking tip #5: Be gentle
Gently heat the cheese. If the heat is too high, you will either A, burn the outside without doing anything to the inside, or B, create an oily, rubbery, watery mess of cheese that is inedible. Instead, you want to use low heat, so you can control what happens to the cheese.
Cooking tip #6: Start at room temperature
Bring the cheese to room temperature before you begin cooking. This creates a more even cooking time because the cheese will not have to warm up before beginning to melt.
Fried cheese recipes
These rich and wonderful recipes are perfect if you are living a low-carb lifestyle. There are minimal carbs.
Makes 4 servings
3/4 pounds Haloumi cheese, sliced into pieces about 1/3-inch thick
1. Heat oil in a nonstick skillet over low heat until hot.
2. Meanwhile, dip cheese into flour, just to lightly coat. Shake off any excess.
3. Arrange cheese in hot oil and cook about 2 minutes per side or until browned. Remove cheese with a slotted wooden or heat-proof spoon and let drain for a few seconds on paper towels. Serve hot.
Makes 40 crackers
1 tablespoon unsalted butter
1-1/2 cups grated Parmigiano-Reggiano
1. Combine butter and cheese in a blender or food processor until fully combined. Form mixture into a log and wrap it in plastic wrap. Chill for 2 hours.
2. Heat oven to 350 degrees F. When dough is firm, slice dough into 1/4-inch thick discs. Arrange on a baking sheet and bake 8 to 10 minutes or until crisps are lightly browned.
3. Remove Parmesan crisps from baking sheet and let cool on wire racks. Store completely cooled crisps in an airtight container.
Grilled Mozzarella Sticks
Makes 3 to 4 servings
1/2 pound fresh mozzarella cheese
1 large garlic clove
1/4 teaspoon salt
1/4 cup plus 2 tablespoons olive oil
2 tablespoons finely chopped fresh dill
1. Heat grill pan over medium low heat. Slice 8 thin slices from lemons and squeeze 2 tablespoons of juice from the remaining.
2. Cut cheese into 1/4-inch thick rectangles. Mince garlic with salt and form a paste with lemon juice. Whisk in oil until fully combined. Toss lemon slices and cheese with oil mixture.
3. Grill lemon slices and cheese on hot grill for 2 to 3 minutes total, flipping after 1 minute. Remove with a flat heat-proof spatula and sprinkle with dill before serving.
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