When it comes to cheese that fries well, queso blanco is among the best. A fresh, white cheese popular in Mexico, queso blanco is firm, crumbly and has a mild flavor. Unlike most cheeses, queso blanco softens when heated, but doesn't melt into an oozy mess, making it ideal for many creamy cheese sauces and dips, but especially for frying. Whether you pan-fry or deep-fry the queso, you'll wind up with crispy, golden brown cheese with a buttery soft, creamy center.
Things You'll Need
- Queso blanco
- Chef's knife
- Cutting board
- Heavy skillet
- Vegetable oil
- Metal tongs
- Paper towels
- Deep fryer
- Panko breadcrumbs
- Slotted spoon
Slice your queso blanco cheese into squares about 1/4 to 1/2 inch thick, using a clean cutting board.
Fill a heavy skillet with enough oil to fully cover the bottom of the skillet.
Heat the oil to a medium-high heat.
Add your queso blanco squares and cook for about one minute on each side, until both sides are a deep brown.
Use metal tongs to lift the queso blanco squares and brown each side.
Place the pan-fried queso blanco squares on a plate lined with a paper towel to drain. Serve hot.
Heat vegetable oil in a deep fryer to 375 degrees Fahrenheit.
Set up three bowls: one with flour, one with beaten eggs and little water and one with bread crumbs. For every 1/2 pound of cheese you will be frying, use about a 1/2 cup of flour, 2 eggs with a few tablespoons of water and 1 cup of Panko bread crumbs.
Dip the sliced cheese squares first in the flour, then the egg wash and finally the bread crumbs, fully coating both sides.
Add the battered cheese squares to the hot oil and fry for two to three minutes, until the breading is golden brown all over.
Remove the cheese from the hot oil, using a slotted spoon. Drain the cheese on a plate lined with paper towels. Serve hot.