Get ready to transport your taste buds to the sun-drenched streets of Spain with this irresistible Fried Manchego Cheese with Romesco Sauce! Imagine golden, crispy cheese with a perfectly crunchy exterior that gives way to a molten, creamy center - this isn't just an appetizer, it's a culinary experience that will have your guests begging for more. Whether you're looking to impress at a dinner party or simply treat yourself to a luxurious bite, this recipe promises to elevate your cooking game and bring a touch of Spanish magic to your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 200g manchego cheese
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup flour
- 1 cup romesco sauce
- Oil for frying
Instructions
- Remove manchego cheese from refrigerator and let sit at room temperature for 10 minutes to ensure even cooking.
- Cut manchego cheese into rectangular or triangular pieces approximately 1/2 inch thick, ensuring uniform size for consistent frying.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs for breading process.
- Season flour with a pinch of salt and black pepper to enhance flavor profile.
- Dredge each cheese piece first in seasoned flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs.
- Place breaded cheese pieces on a clean plate and refrigerate for 10 minutes to help breading adhere during frying.
- Heat neutral cooking oil in a heavy-bottomed skillet to 350°F (175°C), ensuring sufficient depth for shallow frying.
- Carefully place breaded cheese pieces into hot oil, frying 2-3 minutes per side until golden brown and crispy.
- Remove fried cheese using a slotted spoon, drain on paper towels to remove excess oil.
- Warm romesco sauce gently in a small saucepan or microwave.
- Plate fried manchego cheese and serve immediately with romesco sauce on the side for dipping.
Tips
- Temperature is key: Ensure your cheese and oil are at the right temperature for the best results. Let the cheese sit at room temperature before breading and heat the oil to exactly 350°F.
- Breading technique matters: Create a solid breading station and refrigerate the breaded cheese for 10 minutes to help the coating stick during frying.
- Oil selection: Use a neutral oil with a high smoke point like vegetable or canola oil for the crispiest results.
- Drain properly: Always use a slotted spoon and drain on paper towels to remove excess oil and maintain the perfect crispy texture.
- Serve immediately: Fried manchego is best enjoyed hot and fresh, so time your cooking to serve right away for maximum flavor and crunch.
- Romesco sauce tip: Warm the sauce gently to enhance its flavors without breaking its consistency.Pro Tip: For an extra flavor boost, try adding a pinch of smoked paprika to your breadcrumb mixture to give the dish an authentic Spanish twist!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 20g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 120mg
