Jumbo Cheese Recipe

Prepare the cheese mixture

In a large bowl combine 2 cups ricotta, 1 cup grated sharp cheddar and 1 cup shredded mozzarella. Mix until evenly distributed.

Add 1 large beaten egg, 3 tablespoons flour, 1 cup fine bread crumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 2 tablespoons chopped chives (if using). Fold gently until the mixture holds together but remains slightly soft. If too wet, add up to 2 tablespoons additional breadcrumbs; if too dry, add 1 tablespoon milk or water.

Form jumbo patties: divide mixture into 6 equal portions (about 1/3 to 1/2 cup each) and shape into thick round patties roughly 3–4 inches wide and 3/4 inch thick. Place formed patties on a tray lined with parchment and chill in the refrigerator for 20–30 minutes to firm up. Chilling helps them hold shape while breading and frying.

Set up three shallow bowls: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1.5 cups fine breadcrumbs or panko for coating.

Dredge each chilled patty first in the flour, shaking off excess, then dip into beaten eggs, letting excess drip, and finally press into the breadcrumbs to create an even coating. For extra crunchy crust, repeat the egg and breadcrumb step once more (double-coat). Place coated patties on a tray and let rest 10 minutes to help coating adhere.

Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) to come about 1/4–1/2 inch up the side. Heat over medium heat until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Fry the patties in batches (do not overcrowd) 2–3 minutes per side, or until golden brown and crisp. Keep heat moderate so exterior browns without the cheese interior leaking out. If patties begin to brown too quickly, reduce heat slightly.

Using a slotted spatula, transfer finished patties to a baking sheet lined with paper towels. To keep warm while frying remaining batches, place the tray in a 250°F (120°C) oven.

Make honey finish: in a small bowl stir together 1/2 cup runny honey and 1 tablespoon lemon juice until smooth. This brightens the honey and helps it drizzle evenly.

Place 1 jumbo fried cheese patty on each plate (serving two or more on a board works well). Drizzle each patty with about 1 to 2 tablespoons of the lemoned honey, then finish with a light sprinkle of cracked black pepper (about 1/8 teaspoon per patty) and scatter microgreens or basil if using.

Serve immediately while hot and the interior is gooey. Provide extra honey on the side for guests who want more sweetness.