Chees, as you know, are already ready to eat, sometimes they are also included in complex compound dishes as one of the ingredients.
Such an appetizer, like cheese, fried in batter - this, of course, is not an everyday dish, rather, this recipe is a culinary delicacy for a festive table. And, nevertheless, given the fact that the dumpling is a dough, the cheese in batter is an interesting alternative to the elementary sandwiches with cheese.
We may not consider this dish particularly harmful, despite the use of such a method as roasting, since any product in batter is fried rather quickly. Various flavoring additives in claret, for example, dry spices and some others in an interesting way will add to the taste of these dishes additional exquisite tones, notes and shades.
We will tell you how to make cheese in batter, the most suitable for this are hard and semisolid cheeses, as well as Adyghe and suluguni.
It is best to fry the cheese in deep fried batter (in a deep fryer or in a cauldron), but you can do with a conventional frying pan (by the way, and the oil consumption is less). We choose cheeses only natural, made by the classical technology, and not any so-called "cheese products" of questionable quality with an incomprehensible composition.
Cheese in batter
Ingredients:
- cheese - about 400 g;
- Chicken egg - 2 pcs .;
- milk of medium fat content and / or beer - 1-2 tbsp. spoons;
- wheat flour - 1-2 tbsp. spoons;
- pepper ground black;
- greens are different for decoration (parsley, basil, coriander, etc.);
- vegetable oil or creamy natural (or mixture).
Preparation
Sliced cheese is not too thin, but not thick. We cook the batter: mix eggs with milk and flour, add black ground pepper (you can add a little ground cumin seeds). Soap is not necessary - in cheese and so more than enough salt. We beat the stick with a fork or a whisk, there should be no lumps. Do not use the mixer, unless you want the claret to be too lush.
We warm the oil well in a frying pan, but we will fry on medium heat. We dip a piece of cheese into the batter and fry from both sides to a golden brown tinge (you can, of course, fry deep-fried with a special immersion net or spoon-type noise). Fry for a short time: the cheese should only fade a little inside the shell from the batter, and not melt until the state of loss by a slice of its shape.
Cheese, fried in batter, served with greenery, you can serve some sauce for this dish. This snack is good to serve to home beer or light wine.
If you cook a veal on the basis of a Viennese-type beer with a little sugar added, you will get cheese in battered Viennese style.
Cheese in spicy batter
Ingredients:
- cheese - about 400 g;
- egg chicken 2 pcs .;
- cream natural dairy - 1-2 tbsp. spoons;
- wheat flour - 1-1.5 tbsp. spoons;
- bright strong wine (sherry, madera, vermouth, nutmeg, fruit brandy is possible) - 1-2 st. spoons;
- hot red pepper;
- vegetable oil (olive or mustard) or creamy natural (you can mix cream with vegetable);
- greens for filing.
Preparation
Mix eggs, flour, cream and wine. Season with crushed hot red pepper (you can include some other freshly ground spices, namely cloves, coriander seeds and fennel). We beat the stick with a whisk or fork so that there are no lumps (if it is not possible - strain-wipe the batter through a sieve).
We heat the oil in a frying pan (well, or deep-fried in a fryer or cauldron). Fry the cheese in batter in the same way as described in the previous recipe (see above). Serve the cheese in batter, decorating with greens, with any of the Mediterranean sauces, light wines or beer.