DEEP FRIED MANCHEGO CHEESE (Red Bell Pepper Ancho Chili Jam)

7 ounces Manchego cheese, 3 month aged, rind removed
3 tablespoons all-purpose flour
1 egg
1 teaspoon water
1 ½ cups bread crumbs
E&V Red Bell Pepper Ancho Chili Jam
Oil for deep frying
Salt and pepper

Preparation & Cooking Instructions:
Slice cheese into triangular shapes about ¼ inch thick. Place flour, salt and pepper (to taste) in a shallow dish and blend well. Place egg in a shallow dish and whisk with water. Place bread crumbs in another shallow dish. Toss the cheese slices in flour and coat well, then dip in egg mixture, and then coat in bread crumbs until coated on all sides, repeat process until all wedges are coated. Transfer slices to a plate and refrigerate until ready to fry. Heat about 1 inch of oil in a large, heavy bottom skillet or a deep fryer to 350-375 degrees or until a cube of bread browns in 30 seconds. Add the cheese pieces, in batches of about 4 or 5 pieces at a time, and deep fry for 1 to 2 minutes, turning once, until the cheese is just starting to melt and they are golden brown on all sides. Make sure the oil is hot enough, otherwise the coating on the cheese will take too long to become crispy and the cheese inside may ooze out. Remove the cheese from the hot oil with a slotted spoon and transfer to a plate lined with paper towels to drain. Serve hot with a dish of E&V Red Bell Pepper Ancho Chili Jam for dipping. Serves 6 to 8

This recipe was adapted from ‘Make It Yourself Bite Size’ recipe book.

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