Fried Caprice des Dieux
Fried Caprice des Dieux
Ingredients
- 1 pound Caprice des Dieux cheese, cut into 12-16 rectangular pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tablespoon herbs de Provence
- 1 teaspoon kosher salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
- 1/4 cup honey, for serving
Instructions
- 1
Cut the Caprice des Dieux cheese into 12-16 rectangular pieces, approximately 1-inch by 2-inch. Place the cut cheese on a plate and set aside.
⏱️ 5 min
- 2
Set up a breading station with three separate shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, add the beaten eggs. In the third bowl, combine the panko breadcrumbs, 1 tablespoon of herbs de Provence, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Mix the panko mixture thoroughly.
⏱️ 5 min
- 3
Take each piece of cheese and first dredge it in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 2 min
- 4
Next, dip the floured cheese piece into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min
- 5
Immediately transfer the egg-coated cheese to the seasoned panko, pressing gently to ensure a good, even coating on all sides.
⏱️ 2 min
- 6
Repeat the entire coating process for a second layer: dredge the panko-coated cheese in flour again, then dip in egg, and finally coat once more in the seasoned panko. This double-coating helps create a crispier crust and prevents cheese leakage during frying. Place the double-coated cheese pieces on a baking sheet lined with parchment paper.
⏱️ 4 min
- 7
Freeze the coated cheese for 10-15 minutes. This step is crucial for helping the cheese hold its shape and prevent it from melting too quickly during frying.
⏱️ 15 min
- 8
While the cheese is freezing, heat the vegetable oil in a deep, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 9
Carefully place 3-4 frozen cheese pieces into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, turning as needed, about 1-2 minutes per side.
⏱️ 4 min•🌡️ 350
- 10
Once fried, remove the cheese pieces from the pan with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 11
Immediately sprinkle the hot fried cheese with additional kosher salt and a pinch of fresh herbs de Provence, if desired. Repeat with remaining cheese pieces.
⏱️ 1 min
- 12
Serve warm with a drizzle of honey.
Kitchen Tools
Nutrition Facts (per serving)
Fried Caprice des Dieux
- 1 pound Caprice des Dieux cheese, cut into 12-16 rectangular pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tablespoon herbs de Provence
- 1 teaspoon kosher salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
- 1/4 cup honey, for serving
Instructions
- 1
Cut the Caprice des Dieux cheese into 12-16 rectangular pieces, approximately 1-inch by 2-inch. Place the cut cheese on a plate and set aside.
⏱️ 5 min - 2
Set up a breading station with three separate shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, add the beaten eggs. In the third bowl, combine the panko breadcrumbs, 1 tablespoon of herbs de Provence, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Mix the panko mixture thoroughly.
⏱️ 5 min - 3
Take each piece of cheese and first dredge it in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 2 min - 4
Next, dip the floured cheese piece into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min - 5
Immediately transfer the egg-coated cheese to the seasoned panko, pressing gently to ensure a good, even coating on all sides.
⏱️ 2 min - 6
Repeat the entire coating process for a second layer: dredge the panko-coated cheese in flour again, then dip in egg, and finally coat once more in the seasoned panko. This double-coating helps create a crispier crust and prevents cheese leakage during frying. Place the double-coated cheese pieces on a baking sheet lined with parchment paper.
⏱️ 4 min - 7
Freeze the coated cheese for 10-15 minutes. This step is crucial for helping the cheese hold its shape and prevent it from melting too quickly during frying.
⏱️ 15 min - 8
While the cheese is freezing, heat the vegetable oil in a deep, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 9
Carefully place 3-4 frozen cheese pieces into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, turning as needed, about 1-2 minutes per side.
⏱️ 4 min•🌡️ 350 - 10
Once fried, remove the cheese pieces from the pan with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 11
Immediately sprinkle the hot fried cheese with additional kosher salt and a pinch of fresh herbs de Provence, if desired. Repeat with remaining cheese pieces.
⏱️ 1 min - 12
Serve warm with a drizzle of honey.