Fried Cheese Wedges
Crunchy on the outside, warm melty cheese on the inside.
1 pound Wisconsin Monterey Jack or Cheddar cheese (in brick form)
1 cup fine dry bread crumbs
1 cup toasted wheat germ
1/4 teaspoon ground red pepper
4 large eggs, beaten
Cooking oil for deep-fat frying
1 tablespoon butter
1 (8-ounce) can tomato sauce
1 (2-ounce) can mushroom stems and pieces, drained and chopped
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
- Cut cheese into 2x1/4x3/4 inch rectangles, then cut each rectangle into 2 wedges. Cover and chill in the refrigerator.
- In a small mixing bowl stir together the bread crumbs, wheat germ, and ground red pepper; set aside.
- For the Sauce: Melt butter in a saucepan. Stir in tomato sauce, chopped mushrooms, basil, and oregano. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally. Cover and keep warm.
- Dip the chilled cheese wedges into beaten eggs to coat evenly, then roll in the bread crumb mixture. Dip wedges into eggs and roll in crumb mixture again.
- In a 3 quart saucepan or a deep-fat fryer, heat 3 inches of cooking oil to 375°F (190°C).
- Fry cheese wedges, a few at a time, in hot oil for 30 to 60 seconds or until golden brown on all sides. Remove fried cheese and drain on paper towels.
- Keep warm in a 250°F (120°C) oven while frying remaining cheese.
Serve warm with the sauce.
Makes 20 appetizer servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.