Name: The Cheesecake Factorys Crispy Fried Cheese Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz Mozzarella cheese (block); 8 oz Fontina cheese (block); 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Fresh parsley, chopped; 1 cups All-purpose flour; 0.25 cups Cornstarch; 2 pieces Large eggs; 2 tbs Milk (for egg wash); 1.5 cups Panko breadcrumbs; 0.5 cups Grated Parmesan cheese; 1 tsp Dried Italian seasoning; 0.5 tsp Garlic powder; 700 ml Vegetable oil (for frying); 4 pieces Lemon wedges (optional, garnish); 2 tbs Olive oil; 2 pieces Garlic cloves, minced; 400 ml Crushed tomatoes (canned); 1 tsp Sugar; 0.25 tsp Red pepper flakes; 1 tsp Salt; 0.25 tsp Black pepper; 6 pieces Fresh basil leaves; 2 tbs Water (optional, to adjust consistency)

Method

Cheeses & Prep

Cut and season cheeses

Trim the mozzarella and fontina blocks into uniform sticks about 3/4 inch square by 3 inches long (roughly 12–16 sticks total). Place the sticks on a parchment-lined tray. Sprinkle the 1 tsp salt and 1/2 tsp black pepper evenly over the sticks and toss gently to coat. Sprinkle the chopped parsley over the cheese and gently press so it adheres.

Initial chill

Arrange the cheese sticks in a single layer on the tray and freeze uncovered for 30–45 minutes until firm but not rock-hard. This helps the coating adhere and prevents excessive melting during frying.

Breading & Frying

Set up breading station

Line up three shallow bowls. Bowl 1: combine the all-purpose flour and cornstarch. Bowl 2: whisk the 2 eggs with 2 tbs milk until smooth. Bowl 3: mix panko breadcrumbs, grated Parmesan, dried Italian seasoning, and garlic powder. Season the breadcrumb mixture with a pinch of salt and pepper.

Coat the cheese (triple-coat method)

Working with chilled cheese sticks, dredge each stick in the flour/cornstarch mixture, shaking off excess. Dip into the egg wash, then press into the panko-Parmesan mixture until well coated. For extra insurance against leakage, return each coated stick briefly to the egg wash and press into the breadcrumb mix a second time for a double coating. Place finished sticks back onto a parchment-lined tray. After breading all sticks, freeze again for 15–20 minutes to firm the coating.

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 600–700 ml). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil; it should sizzle immediately and brown in about 30–45 seconds.

Fry the cheese

Fry the cheese sticks in small batches (do not overcrowd) for 1 to 1.5 minutes per side, turning if needed, until an even golden brown. Use a slotted spoon or spider to remove them and transfer to a paper-towel–lined plate to drain. If the sticks brown too quickly before the interior softens, reduce the oil temperature slightly. Keep cooked sticks warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

Finish and garnish

Once all sticks are fried, sprinkle with a tiny pinch of extra salt if desired and garnish with additional chopped parsley. Serve immediately with warm marinara and lemon wedges if using.

Marinara Sauce

Sauté garlic

While the cheese is chilling or frying, make the marinara so it can be ready and warm. Heat 2 tbs olive oil in a saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the 400 ml crushed tomatoes to the pan, then stir in 1 tsp sugar, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, for 10–15 minutes, stirring occasionally, until slightly thickened. If the sauce becomes too thick, stir in up to 2 tbs water to reach desired consistency.

Finish sauce

Stir in the fresh basil leaves off the heat and adjust seasoning to taste. Keep the sauce warm until ready to serve.