Best 20 Fried Cheese Recipes

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

HOME-FRIED CHEESE STICKS

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

DEEP FRIED CHEESE CURDS

Steps:

• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
• Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

DEEP-FRIED CHEESE BITES

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

FRIED CHEESE CURDS

Steps:

• In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
• Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.

FRIED GOAT CHEESE

Steps:

• In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

SWEET CREAM CHEESE FRIED WONTONS

Steps:

• Heat oil in a small pot.
• Beat egg.
• Mix cream cheese and 1/2 cup of sugar with egg.
• Spoon mixture into center of wonton wrapper.
• Moisten the edges of the wrapper with water and fold into whatever shape you desire.
• Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
• Drop into hot oil and brown both sides.
• Serve with your favorite sauce or just eat 'em alone!

FRIED CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. , In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. , Sprinkle with additional cheese if desired. Serve with marinara sauce.

AIR-FRIED MOZZARELLA CHEESE BITES WITH SPICY MARINARA SAUCE

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

FRIED MACARONI AND CHEESE

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with cayenne, salt,and pepper.
• Dredge each piece through the flour mixture and gently tap off extra.
• Dip in the egg wash and then coat with the bread crumbs.
• Allow them to rest for 5 minutes so the crust can set.
• Very carefully drop into the oil and fry until golden brown.
• Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
• Serve.
• (I like mine with hot sauce! but use your imagination or enjoy as is!).
• In a few days, go to the doctors to check your cholestorol.
• Repeat as needed! Lol just kidding! (Well really i'm not).

FRIED MOZZARELLA CHEESE APPETIZERS

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)

Steps:

• Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
• In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
• Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
• Dip each ball into flour, then into the egg and then into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
• Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

FRIED MOZZARELLA CHEESE WITH MARINARA

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE

Steps:

• Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving

GRILLED CHEESE AND FRIED EGG SANDWICHES

Steps:

• Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
• Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
• Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

FRIED MACARONI AND CHEESE BALLS

Steps:

• Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well.
• In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours.
• Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours.
• In a small bowl, whisk together eggs and remaining milk.
• In a separate small bowl, combine breadcrumbs and cornmeal.
• Dip balls into egg mixture, then dredge in breadcrumb mixture.
• In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat.
• Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels.

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

FRIED GOAT CHEESE

Steps:

• 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
• 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
• 3. In another bowl, lightly beat the egg with a little water.
• 4. In a third bowl, place the flour.
• 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
• 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
• 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
• 8. Remove from the oil and drain/blot on a paper towel.
• 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
• These medallions would also be great served atop a green salad.