Fried Cheese Recipe

Slice the cheese into pieces suitable for frying: 1/2-inch thick slices or 1/2 x 2-inch sticks. Aim for uniform pieces so they cook evenly. Pat the slices dry with paper towels to remove surface moisture.

Set up a three-station breading station: place the flour in a shallow dish and season it with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; beat the eggs with the cold water in a second shallow bowl; place the breadcrumbs in a third bowl and stir in the grated Parmesan (if using), remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder.

If you prefer an extra-crisp crust, double-coat: after first breadcrumb coat, dip again in egg and breadcrumbs.

Flour

Working in batches, dredge each cheese piece lightly in the seasoned flour, shaking off excess. The flour helps the egg stick.

Egg wash

Transfer the floured pieces to the egg wash, fully coating them. Let excess egg drip off so the crumbs adhere without becoming soggy.

Breadcrumbs

Press the pieces into the breadcrumbs to form an even coating. Place breaded pieces on a wire rack while you finish the rest. For a thicker crust, repeat egg wash and breadcrumbs for a double coat.

Pour oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/4 inch (enough to shallow-fry) and heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles and browns within 15–20 seconds when dropped in. If you don't have a thermometer, test with a small breadcrumb.

Reduce heat to medium. Fry the cheese pieces in a single layer without crowding the pan—work in batches. Fry 1–2 minutes per side until golden brown and crisp. Because the cheese is already firm, you only need enough time to crisp the coating and warm the interior. Avoid overlong frying to prevent excessive melting and rupture.

Use tongs to turn each piece carefully. If oil starts to smoke or coating browns too quickly, lower the heat.

Transfer fried cheese to a paper towel–lined plate or wire rack to drain briefly.

Sprinkle chopped parsley over the fried cheese and squeeze a lemon wedge over each portion to brighten the flavor. Serve immediately with optional hot sauce or your preferred dipping sauce.

Leftovers: hold baked on a sheet at 250°F (120°C) for up to 20 minutes to keep warm and crisp if making large batches. Re-crisp in a 375°F (190°C) oven for 6–8 minutes if needed.