If you want to impress your guests or just your family, you must try this Romanian fried cheese recipe. I have very fond memories of this dish because it was a treat I would have very rare, mostly in restaurants and never at home. This dish features Cașcaval, a semi-hard Romanian cheese with a nutty, mildly salty flavour that melts beautifully. The crispy, golden crust encases the gooey, melted cheese, creating a delightful contrast in textures.
I remember the first few times when I tried to make this dish at home, ending up with disasters and melted, burnt cheese all over the pan. I gave up for a few years until I realised what the secret is to make Romanian fried cheese. And I am not gatekeeping, I will tell you in this article how to make the perfect fries cheese, with a crispy outside and a gooey, melted interior. The cheese pull will be impressive!
The Ingredients For This Romanian Fried Cheese Recipe
In general, one pack of 300 grams of Cascaval cheese will be enough for two portions. Besides the cheese, you will also need a few tablespoons of flour, breadcrumbs, and two eggs. I used a mix of normal breadcrumbs and garlic and herbs breadcrumbs, for an extra hint of flavour.
How To Make Romanian Fried Cheese
Making the Romanian fried cheese is such an easy process, but it does require a bit of time. So, if you are planning to make this recipe for dinner, make sure you do the prep in advance. To prevent the cheese from melting in the pan, you have to freeze it first.
Start by cutting the Cașcaval cheese into thick slices, approximately 2 cm wide. One block of cheese should give you 5-6 pieces. Prepare your coating station by setting up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each slice of cheese first in the flour, then dip it in the egg, and finally, roll it in the breadcrumbs until fully covered.
Place the coated cheese slices on a plate and transfer them to the freezer for a couple of hours. This step is essential to prevent the cheese from melting too quickly when frying, ensuring a crispy crust with a perfectly gooey interior.
Cook the fried cheese just before you plan to serve it. This is because you want the cheese to be soft and stretchy inside. The more you leave the dish to cool down, the more the cheese will become hard again.
Heat the vegetable oil in a deep pan over medium-high heat. The oil should be hot enough to fry the cheese quickly, so the crust turns golden before the cheese inside has a chance to ooze out. Remove the cheese from the freezer and coat each piece again in flour, egg, and breadcrumbs to reinforce the crust.
When the oil is very hot, drop them in the pan, one by one. Make sure not to overcrowd the pan. The cheese is ready when the crust becomes golden.
Take the cheese pieces out of the pan and put on a kitchen towel for a minute, to absorb the extra oil. Serve hot alongside crispy fries and a fresh salad for the ultimate comfort food experience. Get ready for stringy, cheesy perfection that’ll have everyone asking for seconds!
Notes and Tips:
- Freezing the coated cheese slices is a crucial step that should not be skipped. It ensures that the cheese retains its shape and doesn’t melt too quickly while frying, giving the crust time to cook.
- For the best results, fry the cheese in an oil bath. This allows for even cooking and a consistent golden crust.
- If you prefer a healthier option, you can use an air fryer but note that the crust will be less golden and crispy.
Romanian Fried Cheese Recipe
Ingredients
- 300 gr Cascaval cheese Alternatively you can use Gouda or Emmental
- 2 eggs
- 3-4 tbsp flour
- 3-4 tbsp breadcrumbs
- vegetable oil for frying
Instructions
- Cut the cheese into 2 cm thick slices.
- Coat each slice in flour, egg, and breadcrumbs.
- Place the slices on a plate and freeze them for a couple of hours.
- Heat the oil in a deep pan.
- Take the cheese out of the freezer and coat each piece again in flour, egg, and breadcrumbs.
- When the oil is very hot, start frying the cheese
- The cheese is ready when the crust turns golden brown.
- Serve hot, alongside fries and/or fresh salad.
FAQ:
Can I use a different type of cheese instead of Cașcaval?
Yes, while Cașcaval is traditional, I understand that it may not be as easy to find as other cheeses. You can substitute it with other semi-hard cheeses like Gouda or Emmental. Just ensure the cheese has a similar melting point and texture for the best results.
What if I don’t have time to freeze the cheese?
Freezing is key to preventing the cheese from melting too quickly during frying. If you skip this step, the cheese might ooze out before the crust has time to form, resulting in a messier, less crispy dish, and burnt cheese.
Can I bake the cheese instead of frying it?
Yes, you can bake the cheese at 200°C (400°F) until golden brown, but the crust won’t be as crispy as it is when fried. An air fryer is a good middle-ground option.
Can I reheat the fried cheese?
Fried cheese is best enjoyed fresh. I wouldn’t recommend having leftovers or reheating it, as you will not get the same crispy crust and gooey interior as when cooked fresh.
For more similar traditional Romanian recipes, check out my recommendations below:
- Romanian vegan stuffed peppers recipe
- Romanian vegan bean soup recipe
- Romanian zucchini souffle recipe
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