Crunchy on the outside, melty on the inside.

Fried Cheese Wedges

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

 

Sauce:
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

1. Cut cheese into 2x1/4x3/4 inch rectangles, then cut each rectangle into 2 wedges. Cover and chill in the refrigerator.
2. In a small mixing bowl stir together the bread crumbs, wheat germ, and ground red pepper; set aside.
3. 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.
4. 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.
5. In a 3 quart saucepan or a deep-fat fryer, heat 3 inches of cooking oil to 375°F (190°C).
6. 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.
7. Serve warm with the sauce.

Makes 20 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.