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- Fried Edam Cheese with Homemade Fries
Fried Edam Cheese with Homemade Fries
Ingredients
Step by step process
Homemade Fries
- 1
Peel the potatoes and cut them into fries about 1 × 1 cm thick. Rinse them thoroughly with cold water to remove excess starch. Then soak the fries for 30 minutes in cold water to reduce surface stickiness, and dry them well with a clean towel so they don't splatter during frying.
- 2
Heat a generous amount of oil to 150°C in a pot or deep fryer. Fry the potatoes in small batches for 4-5 minutes, just until tender but still pale. Remove with a slotted spoon onto paper towels and let rest and drain for 10 minutes.
TIP:First, fry the fries at a lower temperature to soften them, then briefly at a higher temperature to make them crispy. The same method works for dishes with a soft interior and a crispy crust.
- 3
Before serving, increase the oil temperature to 180°C. Fry the fries again for 2-3 minutes until golden and crispy on the outside and soft inside. Lightly salt immediately after frying and serve hot.
Preparing the Cheese
- 4
Cut the Edam cheese into thick slices, about 1.5 cm, and pat them dry with a paper towel to ensure the coating sticks well. Prepare three bowls: the first with all-purpose flour, the second with beaten eggs seasoned with salt and pepper, and the third with breadcrumbs.
- 5
Coat each cheese slice thoroughly, first in flour, then in eggs, and finally in breadcrumbs, press the breadcrumbs onto the cheese to form a firm crust. For better protection, repeat the entire breading process once more (double breading). Place the coated cheese in the refrigerator for at least 10 minutes or briefly in the freezer to firm up the crust and reduce the risk of cheese leaking during frying.
TIP:Coat the food twice in flour, eggs, and breadcrumbs, then briefly chill in the refrigerator or freezer. This creates a firm crust that prevents the filling from leaking during frying, suitable for both cheese and meat.
Frying the Cheese
- 6
Heat canola oil in a deep pan or small pot to 170-175°C, so it reaches at least halfway up the thickness of the cheese slices. Add coated cheeses in small batches and fry for about 1.5-2 minutes on each side until evenly golden. During frying, make sure the oil temperature doesn’t drop below the recommended level.
TIP:Keep the oil around 170-175 °C and at a sufficient depth so the food is partially submerged. This prevents excessive fat absorption and achieves a crispy surface. This method works for various ingredients.
- 7
Remove the fried cheese with a slotted spoon, let it drain on paper towels, and serve as soon as possible while the crust is crispy and the inside remains melted.
Serving
- 8
Serve fried Edam cheese immediately with freshly made homemade fries. It pairs perfectly with tartar sauce or a fresh vegetable salad of your choice.
More tips:
A short freeze of the breaded slices for 10-15 minutes or a careful double breading helps prevent cheese from leaking out.
Choose cheese with at least 45% fat in dry matter. low-fat cheeses melt poorly and dry out easily.
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