Batter cheese
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to this dish is the right batter. It should be thick enough to coat the cheese without dripping, but not too dense. Use flour and egg, add a pinch of salt and your favorite spices — they give extra flavor to the crust. Cut the cheese into sticks about ½ inch thick so they heat through and melt inside. Fry in butter until golden brown for a crunchy coating and a melty interior.
Prepare the Cheese
Cut 90 g (3.2 oz) of hard cheese into sticks about ½ inch thick and 1.5 inches long. If the cheese is too soft, freeze for 10 minutes to help it hold its shape.
Make the Batter
In a bowl, whisk 200 g (about 1.5 cups) of flour and 1 large egg (55 g) until you get a thick, smooth paste. Season with a pinch of salt (about 1–2 g) and your choice of spices (paprika, garlic powder, or herbs).
Heat the Pan
Over medium heat, melt 20 g (1.5 tbsp) of butter in a skillet until hot and sizzling.
Coat the Cheese in Batter
Dip each cheese stick into the batter, coating all sides. Let any excess drip off. If the batter is too thick, thin with a splash of water or milk.
Fry Until Golden
Place the battered cheese sticks in the skillet, leaving space between them. Fry for 2–3 minutes per side until golden and crispy.
Serve
Transfer the fried cheese to paper towels to absorb excess oil. Serve hot with your favorite dipping sauce, like marinara or sour cream.
CHEF'S TIP
Choose Cheese That Melts Well
Semi-hard or hard cheeses like Gouda, Edam, Cheddar, or Dutch cheese work best. They soften and become gooey without turning into a puddle.
Batter Should Be Thick
The batter consistency should be like thick sour cream — it sticks well to the cheese and doesn't drip off. Add more flour if it's too thin.
Don't Overcrowd the Pan
Fry in batches so the pieces don't touch each other. Otherwise, they'll stick together and lose their crispiness.
Serve Immediately
Fried cheese in batter is best hot — the crust is crispy and the inside is still stretchy. It becomes dense as it cools, so serve right away.
SUBSTITUTIONS
Add your taste
- Replace Hard Cheese with Mozzarella or Processed Cheese Mozzarella gives the perfect stretch, and processed cheese adds extra creaminess. They may melt faster, so fry over medium heat.
- Use Cornstarch or Rice Flour Instead of Wheat Flour For a gluten-free version, substitute flour with cornstarch or rice flour — the batter becomes even crispier and lighter.
- Add Herbs or Garlic to the Batter Stir chopped dill, parsley, or minced garlic into the batter for a more flavorful crust.
- Fry in Vegetable Oil Instead of Butter For a neutral taste or if butter isn't available, use refined sunflower or olive oil. The crust will be slightly less buttery.
HOW TO STORE
How to Store Fried Cheese in Batter
Fried cheese is best enjoyed fresh. If you have leftovers, cool them and store in an airtight container in the fridge for up to 1 day. Reheat in the oven at 180°C (350°F) for 5–7 minutes or in the microwave for 30–40 seconds, but the crust may soften. Freezing is not recommended.
GOOD TO KNOW