Aphra De Jacques
Yield
1 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
monterey jack cheese
|
|
| 30 | each |
garlic cloves
|
|
| 4 | cups |
peanut oil
|
|
| 1 | tablespoon |
italian seasoning
|
*
|
| 3 | large |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
| 3 | cups |
bread crumbs
french |
|
| 3 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | small |
marinara sauce
jar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
monterey jack cheese
|
|
| 3E+1 | each |
garlic cloves
|
|
| 946 | ml |
peanut oil
|
|
| 15 | ml |
italian seasoning
|
*
|
| 3 | large |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
bread crumbs
french |
|
| 45 | ml |
parsley leaves
chopped fresh |
|
| 1 | small |
marinara sauce
jar |
*
|
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.
