Fried suluguni cheese in a pan breaded

4 servings
15 min

This snack, in the form of fried cheese, refers to Georgian cuisine. The first time I tried fried cheese in breading was in one of the cafes. The dish, of course, was to taste and I wondered and the purpose of making it at home. I tried it. And, as you can see, there were no problems with preparing it on your own. The outside is a tasty crisp and the inside is a delicate flesh of melted cheese. My children love hot sandwiches with melted cheese, so this option of making cheese separately appealed to them. They took it away instantly. This is, indeed, incredibly delicious! Now this snack has become a frequent guest on our table on both weekdays and holidays. Cook with pleasure!

How to fry suluguni in a pan in breading? Prepare the products according to the list. Wash the eggs and dry with paper wipes. Cut the suluguni cheese into small bars, about the same size.

Prepare two bowls separately. Pour breadcrumbs into one of them, and break raw eggs into the other and shake them a little with a whisk or fork.

Dip each bar of cheese in an egg, then roll in breadcrumbs. Then dip back in the egg and roll in the crumbs. You can do the same third time. Make sure the cheese is covered evenly with breadcrumbs on all sides. A dense layer of breading is formed on the cheese. If somewhere there is a lumen without crumbs, then the cheese will flow out when frying - take this into account.

Pour the vegetable oil into a hot pan and heat it. Put the breaded cheese in the butter. Fry it on all sides until golden. It roasts quickly. This will take 20-40 seconds on each side.

Put the finished cheese bars on paper napkins to remove excess oil from them. Treat yourself to fried cheese while it's hot. When the dish cools, the cheese inside becomes dense. To make it viscous again, just heat the bars in the microwave. Supplement the dish with sour cream sauce with garlic and fresh greens. Enjoy your meal!

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.