Cheese in batter on the pan
Cooking time15 min
Crispy on the outside and soft inside, the cheese stretching in batter. This cheese will appeal to all without exception. Perfect as a snack or appetizer to red wine. And the cooled cheese in the batter is perfectly suited to the beer. In addition, you can take almost any cheese.
Prepare all the necessary ingredients for making cheese in batter on the pan. For him, the perfect cheese varieties, cheese or even a thick mozzarella. That is, any cheese that melts well.
Slice the cheese into slices with a thickness of one centimeter. And it all depends on your imagination. It can be cubes, squares, circles, slices or triangles. The main thing is thinner than one centimeter.
Egg wash in warm water and break into a deep bowl, pour cold milk, salt and pepper. But when adding salt keep in mind that different cheeses have different degree of salt. So before you try the cheese salt on taste. Mix with a fork or whisk until smooth.
In a bowl pour the flour and put into it the chopped cheese, all mix well. The flour should completely cover the cheese slices, otherwise the crust, which should protect the cheese will just fall off.
Dip the slices of cheese one at a time into the egg mixture so they are completely covered.
Immediately roll them tightly in breadcrumbs. Crackers need to take white and preferably fine ground, while the crust be smooth, dense and crisp. Breadcrumbs you can buy in the store or make it at home from dried croutons white bread or loaf.
Breaded cheese wedges spread out on the table and let soak 5 minutes. The breading dries out and it might be better to hold on to.
In a small pan with high sides pour the oil and heat well over medium heat. Oil get refined, it burns less when heated. Lower back cheese and cook on both sides 1-2 minutes until Golden brown. Do not place cheese tightly, it will be difficult to turn. Better to do it several times. Cover a plate with a paper towel and lay on her cheese ready to soak up excess fat.
Serve while they're hot.