Crispy Fried Cheese Squares Food

CHEESE SQUARES

Steps:

• Cut the block of cheese lengthwise in half (to make thinner pieces) and then into squares or triangles.
• Mix eggs and milk in small bowl. Dip the cheese pieces into this mixture. Coat moistened cheese thoroughly with bread crumbs. Refrigerate for 30 minutes or freeze for 10 minutes to firm up the breaded cheese.
• Heat oil in shallow pan to a medium-high temperature. Make sure the oil is only 1/2 way up the cheese squares. Pan fry the squares until they are lightly browned. Flip them only once. Drain on paper towels.

CRISPY SEASONED POLENTA SQUARES

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

EASY CRISPY FRIED CHEESE-TOPPED HASH BROWNS PATTIES

Steps:

• Heat 2-3 tablespoons oil in a skillet over medium heat; add in onion and saute for about 6-8 minutes or until tender (if adding in garlic add in the last 2-3 minutes of cooking).
• In a bowl mix the thawed hash browns with onion, seasoned salt and pepper.
• Heat more oil in the skillet; drop the hash brown mixture into about 3-inch rounds (if you find that the mixture has problems holding together then add in an slightly beaten egg).
• Cook about 4-5 minutes per side, or until lightly browned and crispy (press down with a spatula to flatten).
• Top each potato round with a slice of cheese; cook until melted.
• Delicious!

CRISPY FRIED CHEESE SQUARES

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes.
• Whisk in the milk, and cook, whisking constantly, until the sauce thickens.
• Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste.
• Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours.
• Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares.
• Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls.
• Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
• Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels.
• To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula.
• Cook's Note:.
• You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.

CRISPY FRIED BABY BACK RIBS

Steps:

• Place the oil into a large heavy based pot or deep fryer, and heat to 375f.
• Use a sharp knife to cut the racks of ribs between the bones, to create individual ribs. Season the ribs with 2 teaspoons of salt.
• In a shallow bowl, place the AP and rice flour, along with the five spice and remaining salt.
• When the oil is at temperature, drop a rib into the flour to coat on all sides. Shake off excess, then gently lower into the oil. Work in batches to avoid overcrowding the pot. Cook ribs for 7 minutes until deep golden brown. Remove using a spider or tongs, and place on paper towel to drain.
• Wait for oil to return to optimal temperature between batches. You can keep the ribs warm on a rack in a 200f oven while cooking remaining batches.
• Serve immediately with optional sweet chili dipping sauce.

CRISPY PAN-FRIED SWEET POTATO QUESADILLA

Steps:

• Peel and cut your sweet potato into small chunks, about 2 inches in diameter and boil in 10 cups of hot water until tender-about 15 minutes. You'll know your potato is ready because you will be able to easily pierce it with a fork.
• Slice your onions and cook them in a pan with 1 tablespoon of butter until caramelized.
• Meanwhile, drain and rinse your black beans and set them aside.
• Once sweet potatoes are tender, throw them in a blender with remaining butter, milk, cream cheese, and spices to form a puree.
• Lay your tortilla flat on a clean surface and spread your puree over half. Top with caramelized onions, strained black beans, and about 1/2 cup of cheddar cheese.
• Fold your tortilla in half so that the filling is covered. Place a medium-sized nonstick fry pan on your stove over medium heat.
• Once your pan is hot, place your quesadilla directly onto the pan and cook for about 3 minutes until the tortilla is golden brown.
• Flip and cook for another 3 minutes until both sides are crispy and the cheese is melted.
• Repeat steps 5 & 6 with your second tortilla. Serve hot on its own or with guacamole or salsa!