Aphra De Jacques
Submitted by grandmakeziah
Fried Monterey Jack cheese bites with a garlic and Italian seasoning filling, double-breaded and fried in garlic-infused peanut oil. Served with marinara for dipping.
YIELD
1 servingsPREP
30 minCOOK
15 minREADY
45 minThirty cloves of garlic go into this recipe, and not one is wasted. They’re sliced and slow-simmered in peanut oil until they turn light golden and float to the surface, then drained, minced, and mixed with Italian seasoning to become the filling spread between sandwiched slices of Monterey Jack cheese.
The oil that slow-fried all that garlic? That’s what you fry the cheese bites in. By the time the cheese hits the pan, the oil is thoroughly seasoned.
Each assembled cheese bar gets coated in flour, dipped in beaten egg, then pressed into breadcrumbs mixed with fresh parsley, covering the sides too as the directions emphasize. The double coating is what keeps the cheese from leaking out into the oil. Fry in small batches, skim the oil between rounds, and drain on paper towels. Serve warm with marinara for dipping.
These are party-level appetizers. Thirty pieces, all of them gone fast.
Chef Tips
- Simmer the garlic over medium-low heat and watch carefully. The line between golden and bitter-burnt is narrow.
- Coat the sides of each cheese bar completely in breadcrumbs. Any gap in the breading is a gap where melted cheese escapes.
- Fry in small batches to keep the oil temperature consistent. Overcrowding drops the temperature and makes for greasy, soggy results.
- Skim particles from the oil between batches to keep the frying oil clean and the breading from picking up burnt bits.
Variations
- Cheese swap: Use pepper jack instead of Monterey Jack for built-in heat.
- Air fryer: Spray breaded pieces with oil and air fry at 400F for 6-8 minutes, flipping halfway.
Ingredients
Directions
Slice cheese into 30 slices about ¼ inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves.
Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese. Mince garlic and mix with Italian seasoning.
Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each of make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate.
Drain cheese on paper towels and keep warm until all are fried. Serve with toothpicks and Marinara Sauce for dipping. Makes about 30 pieces.
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