FRIED CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: cream cheese, lemon juice, vanilla extract, granulated sugar, heavy cream, all-purpose flour, large eggs, graham crackers, canola oil, strawberry sauce, whipped cream, powdered sugar
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
- Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
- Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
- Freeze for four hours.
- Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
- Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
- Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
- Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30-60 seconds.
- Drain the cheesecake bars on a wire rack or paper towels.
- Serve with strawberry sauce, whipped cream, and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 33 grams, Fat 98 grams, Fiber 0 grams, Protein 6 grams, Sugar 20 grams
DEEP-FRIED CHEESECAKE BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 18 servings
Number Of Ingredients 13
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.
DELICES DE FROMAGE (DEEP FRIED CHEESE SQUARES)
Make and share this Delices De Fromage (Deep Fried Cheese Squares) recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 9h45m
Yield 12 squares
Number Of Ingredients 12
Steps:
- Directions.
- In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often.
- Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm.
- Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm.
- In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven.
- Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.
Nutrition Facts : Calories 202.2, Fat 10.5, SaturatedFat 5.7, Cholesterol 97.8, Sodium 322.6, Carbohydrate 18.4, Fiber 0.8, Sugar 0.7, Protein 8.2
FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
CRISPY FRIED CHEESE SQUARES
Melt-in-your-mouth crispy fried cheese squares are a no-nonsense appetizer that will have guests coming back for more. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Cheese
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 48.4, Fat 3.2, SaturatedFat 1, Cholesterol 124, Sodium 47.4, Carbohydrate 0.4, Sugar 0.1, Protein 4.2
DEEP FRIED CALZONES A.K.A. PANZEROTTI
These panzerotti, or deep fried mini calzones, are an Italian street food and in my family, a traditional Christmas Eve appetizer. I've been dying to share them with you! Enjoy!
Provided by Gianna Nebbia
Categories appetizers
Time 3h
Number Of Ingredients 18
Steps:
- Place dough in a bowl, coat it with olive oil, cover it with a dish towel, and allow it to rise at room temperature for about an hour.
- Once risen, form the dough into a long log shape, and cut it into 12 even pieces. Use your fingers to form each piece into a taught ball. Align dough balls on a floured baking sheet, and cover them with a towel for another 30 minutes.
- While the dough balls rise again, start the tomato sauce. In a small saucepan, heat olive oil and sauté garlic and red pepper flakes for 2 minutes. As soon as the garlic softens, but before it starts to brown, add the can of whole tomatoes. Mash tomatoes with a potato masher. Simmer for 30 minutes (or more) partially covered. Set aside until ready to eat.
- Make the calzone filling. Combine the ricotta, parmesan, mozzarella, lemon zest, parsley, salt, pepper, and cayenne in a medium bowl.
- Make the calzones. Roll out each dough ball into a flat circle, place 1 tablespoon of cheese mixture in the center of each. Use your fingers to dab water around the outside of the circle. Then fold the dough over, press it shut, and pinch and curl along the edges to seal.
- Fry the calzones. Line a large plate with paper towels. Heat the canola oil in a medium 3-quart sauce pan until it reaches 300 degrees, then begin frying the calzones, 2 at a time, until golden brown all over. Place finished calzones on the paper towel lined platter and immediately dust each with a pinch of salt
- Serve the calzones alongside the spicy tomato sauce and indulge!
DEEP-FRIED CHEESE SQUARES
Steps:
- In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often.
- Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm.
- Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm.
- In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven.
- Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.
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5/5 (2)Total Time 35 minsCategory DessertCalories 456 per serving
- For the sauce: In a medium saucepan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato masher, smash the strawberries while in the saucepan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
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- In a large saute pan on medium heat (make sure it isn’t too high) heat the vegetable oil. Add a couple of the cheesecake filled tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides. Repeat until all tortillas are cooked.
- Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.
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- Preheat the oven to 425°F. Melt the butter in a large, heavy-bottomed, oven-safe braiser over medium-high heat. Add the onions and sauté until they begin to soften and become translucent.
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- Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top 1/4 inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta to just shy of al dente, drain and set aside (you can toss the pasta with a bit of olive oil to help keep it from sticking while you prepare the cheese sauce).
- Melt the butter in a medium saucepan over medium heat. Add in the flour and cook, stirring constantly, until it turns golden brown, about 2-3 minutes. Stir in the milk a quarter cup at a time, whisking constantly. Once all the milk has been added, let it simmer for 3-4 minutes until it starts to thicken slightly. Remove from the heat and stir in the cheese until melted. Stir in the roasted garlic cloves.
- Heat several inches of peanut oil in a large, deep pot (preferably cast iron) to 325°F. While the oil is coming up to temperature, get a small bowl of water ready. Scoop a heaping teaspoon of the mac and cheese mixture into a dumpling wrapper. Dip a finger in the water and run it around the perimeter of the dumpling wrapper, fold it in half and press the edges firmly to seal around the filling. Set on a tray and repeat with remaining dumpling wrappers until you run out of wrappers or filling.
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- Pour vegetable oil in a medium saucepan until it is about 1/2 inch deep, and place over medium-low heat. You want it to sizzle when the poppers are placed in there, but not to be too hot.
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