Frie Cheese Recipe

Cut & season cheese

Trim the 12 oz block of firm cheese into sticks or squares about 3/4 inch thick and 1–1.5 inches wide. Pat pieces dry thoroughly with paper towels to remove surface moisture. Lightly toss the pieces in 1/4 cup flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper so each piece has a thin dusting; shake off excess flour.

Place the floured cheese pieces on a plate and chill in the refrigerator for 10–15 minutes — this helps the coating adhere and reduces early melting during frying.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). In a separate small bowl beat 1 large egg and mix with 1/2 cup cold sparkling water and 1/4 cup cold club soda. Pour the liquid into the dry ingredients and whisk just until combined — small lumps are fine. Keep the batter cold (set the bowl over another bowl with ice if your kitchen is warm).

Spread 1 cup panko breadcrumbs in a shallow dish. Keep an extra 1/4 cup flour in a shallow plate for initial dusting (already used for the cheese).

Heat the oil

Pour about 3 cups of neutral oil into a heavy-bottomed skillet or medium saucepan to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of batter — it should sizzle and rise to the surface steadily without browning immediately.

Coat the cheese

Working quickly but gently, dredge each chilled, floured cheese piece into the batter, allowing excess to drip back into the bowl, then press into the panko breadcrumbs so the piece is well coated. For an extra-crisp double coating, you may repeat: dip back briefly into batter and re-coat with panko. Place coated pieces on a wire rack while you work, spacing to avoid sticking.

Fry in batches

Fry the coated cheese in small batches (3–4 pieces depending on pan size) for 1.5–2.5 minutes, turning once with tongs or a slotted spoon, until the coating is golden brown and crisp. Monitor oil temperature and adjust heat to maintain 325–350°F (160–175°C). Avoid overcrowding the pan so the temperature doesn’t drop and coatings stay crisp.

Using a slotted spoon, transfer fried cheese to a paper-towel–lined tray to drain for about 30–60 seconds, then transfer to a wire rack and immediately sprinkle lightly with flaky salt. Repeat with remaining pieces.

Let the fried cheese rest 1–2 minutes (they will be very hot inside). Garnish with 2 tablespoons chopped fresh parsley and serve with lemon wedges and 1/2 cup spicy dipping sauce on the side.

Recommended serving: serve immediately while coating is crisp. If holding briefly, keep on a warm oven-safe rack at 200°F (95°C) for up to 10–15 minutes — longer will soften the crust.