Deep Fried Cheese Bites Food

DEEP-FRIED CHEESE BITES

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

HOME-FRIED CHEESE STICKS

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

DEEP-FRIED CHEESECAKE BITES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.
• Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan. Place in larger pan on oven rack. Pour hot water into larger pan to come halfway up sides of square pan.
• Bake 40 to 45 min. or until center is almost set. Remove pan from water bath; cool on wire rack 30 min. Refrigerate 3 hours.
• Heat oil in deep fat fryer to 350ºF. Remove cheesecake from pan; cut into 25 squares. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp. preserves. Gather corners of wrapper over cheesecake square, then twist to form purse. Repeat with remaining cheesecake squares.
• Fry purses, in batches, in hot oil 2 to 3 min. or until golden brown; drain on paper towels. Sprinkle with powdered sugar. Serve warm.

DEEP-FRIED CHEESECAKE BITES

Steps:

• For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
• For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
• For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
• When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
• Serve warm, with strawberry sauce.

DEEP FRIED CHEESE AND BROCCOLI BUTTERMILK BITES

Steps:

• Mix together in a lg. pan the water and 1/2 tsp salt.
• Bring to a boil over med. high heat.
• Add broccoli - return to a boil and cook for 3 minutes.
• Drani and rinse broccoli in cold water.
• Mix 1/4 C flour - 2 tbs cheese and onion powder in a plastic bag, Seal and shake to mix.
• Mix buttermilk,baking powder,1/2 C flour, 2 tbs cheese and 1/4 tsp salt.
• Stir until smooth.
• Heat 2 to 3 inches oil to 375.
• Dip a few pieces of broccoli in batter.
• Fry until golden brown.

FRIED CHEESECAKE BITES (AKA THE ULTIMATE COMFORT FOOD)

Steps:

• *Note - If you cannot find Cats Cookies from Trader Joes, simply use animal crackers and mix 3/4 teaspoon cinnamon with the crumbs.
• Empty the cheesecake filling into a large mixing bowl. Stir in the lemon zest, Grand Marnier, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 teaspoons of sugar. Mix until all ingredients are well blended.
• Prepare a cookie sheet lined with foil or parchment paper. With two spoons or with your hands make little balls using the cheesecake mixture. The size should be about the size of a cherry tomato (not grape tomato!).
• Place the balls in rows on the cookie sheet -- as many as you can fit. Don't worry about crowding them, just don't let them stick together. Put the sheet in the freezer for 2 - 3 hours.
• In the meantime, prepare your cookie crumbs. Place cookies (and cinnamon if using) in a large plastic zip top bag. Use a rolling pin or glass to crush cookies and make crumbs. Place crumbs in bowl and set aside.
• Close to the time you will remove the sheet from the freezer, prepare the batter using the flour, baking powder, egg, milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 2 teaspoons sugar. Whisk until mixture is well blended and mostly lump free.
• Heat a large deep pot with oil -- enough to go up the sides by about 3 - 4 inches. The oil should be heated to about 360 degrees. Use an attachable thermometer to ensure that this temperature is reached. If the oil is not hot enough, the balls will fall apart and melt everywhere. If too hot, they will brown very quickly and may burn.
• Make an assembly line of the cookie sheet, followed by the bowl of cookie crumbs, and then the batter.
• Pick up a cheesecake ball and gently roll it in the cookie crumbs, to cover most of the cheesecake, but not all. Then dip the cheesecake ball in the batter (you can use 2 spoons or your hands) and shake off excess gently.
• Drop ball in hot oil and wait for a very light brown color to appear. Roll the ball around to ensure even browning on all sides.
• Remove from oil with a slotted spoon and place cooked cheesecake balls on a plate lined with paper towels.
• Repeat until all are cooked. Then sprinkle lightly with powdered sugar and remove paper towels if you'd like a prettier presentation.
• Serve with a side of blueberry syrup. (RECIPE: One pint blueberries in a saucepan with 1/3 cup sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla. Cook over medium heat for a few minutes until dark and shiny, constantly keeping berries moving by gently stirring or shaking the pan. Strain out the fruit and pour remaining syrup in a container).

FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
• Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
• Freeze for 45 minutes.
• Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
• Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
• Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
• Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
• Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
• Drain the cheesecake balls on a wire rack or paper towels.
• Sprinkle powdered sugar over the cheesecake bites and serve warm.
• Enjoy!