FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO
Provided by Aarón Sánchez
Categories appetizer
Time 1h30m
Yield 16 hors d'oeuvres servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes.
- Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used.
- Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
- In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling.
- Serve drizzled with the cumin-crema fresca sauce.
QUESO FRITO
Variations of this exist around the world, but I like the Spanish version for its paprika and because I like Spanish cheese. A fresh cheese made of sheep's milk is ideal here, but you can use any soft cheese you like, even mozzarella. This is best when it's really hot, when the cheese is soft and the outside crisp; serve immediately after making it.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour and paprika together. Dredge the cheese slices in the flour, then the beaten egg, and finally the bread crumbs. If time allows, put on wax paper and refrigerate for an hour or longer.
- Put at least 1/2 inch of oil in a heavy skillet and turn the heat to medium-high. When the oil shimmers, fry the cheese slices until golden brown, about 30 seconds, then turn and brown the other side. Drain on paper towels and serve as soon as possible.
FRIED CHEESE WITH SHALLOT DRESSING (QUESO FRITO ALINADO CON SALSA DE ESCALONA)
Steps:
- In a cup combine the dressing ingredients. Dust the cheese pieces with flour, dip in the egg, then in the crumbs. (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F and fry the cheese quickly until golden on both sides. Or, better use a deep-fryer. Drain. Sprinkle the dressing over the cheese and serve immediately.
QUESO FRITO (FRIED CHEESE)
So good! Not the healthiest of appetizers. But hey! Cheese is a good source of calcium and if you use olive oil for frying that's not as bad as other oils, right? --------* If you have it in your pantry use Spanish smoked paprika if not whatever paprika you have on hand will do. Also use short aged manchego. Manchego that has been aged for over 6 months is better for grating. If you can't find manchego us mozzarella.
Provided by Queen Dana
Categories Cheese
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour and paprika in a bowl. Have the beaten eggs in a separate bowl. Mix the bread crumbs and oregano in a third bowl. Dredge the cheese in the flour mixture, then egg and then coat well in bread crumbs. Refrigerate for at least an hour.
- Heat oil in a heavy skillet under med-high. Fry cheese until golden brown; about 20-30 seconds per side.
Nutrition Facts : Calories 113.2, Fat 3.3, SaturatedFat 1, Cholesterol 105.8, Sodium 134.1, Carbohydrate 14.7, Fiber 1, Sugar 1.1, Protein 5.6
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