Crispy Fried Cheese Squares Recipes

Steps:

• In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often.
• Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm.
• Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm.
• In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven.
• Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.

Steps:

• Heat oil on stove over medium to medium high heat while preparing the curds. In a small bowl add 1/2 cup of buttermilk. Set aside. In a third bowl combine flour, baking powder, salt and cayenne pepper, mix well. Take curds and dip into buttermilk. Then dip into flour mixture and set aside. Do this to all of the curds. Add 1 cup of buttermilk, water and egg to the flour mixture and mix well. In another bowl add bread crumbs and set aside. Dip floured curds into liquid buttermilk batter and remove with a slotted spoon. Place curds into bread crumbs and cover. Once oil is ready {test oil with the end of a wooden spoon, if bubbles form around soon, then it's hot and ready} place battered curds into hot oil and cook 2 minutes, then flip and cook another 2 minutes until golden color. Remove and place on a plate with paper towels. As soon as they are cool enough to eat ~ DEVOUR!

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Steps:

• Cut crust off all slices of bread. Mix all remaining ingredients together in medium sized bowl. Spread cheese mixture evenly over 3 slices of bread and stack slices evenly. Cut the stack into 6 even squares. Once you have finished cutting the entire loaf into layered cheese squares, place squares onto a cookie sheet. Let them harden in the freezer for 15-20 minute Then you can either bake them @ 350 degrees for 10 - 15 minute or put them in a large Ziploc bag and freeze for later use.

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes.
• Whisk in the milk, and cook, whisking constantly, until the sauce thickens.
• Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste.
• Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours.
• Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares.
• Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls.
• Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
• Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels.
• To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula.
• Cook's Note:.
• You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.