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Fried Cheese Wedges recipe

Crunchy on the outside, melty on the inside.

Recipe: Fried Cheese Wedges

1 pound Wisconsin Monterey Jack or Cheddarcheese (in brick form)
1 cup fine dry bread crumbs
1 cup toasted wheat germ
1/4 teaspoon ground red pepper4 large eggs, beaten
Cooking oil for deep-fat fryingSauce:
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 2×1/4×3/4 inch rectangles,then cut each rectangle into 2 wedges. Cover and chill in therefrigerator.
  • In a small mixing bowl stir together thebread 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 beateneggs to coat evenly, then roll in the bread crumb mixture. Dipwedges 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, inhot oil for 30 to 60 seconds or until golden brown on all sides.Remove fried cheese and drain on paper towels. Keep warm in a250°F (120°C) oven while frying remaining cheese.
  • Serve warm with the sauce.

    Makes 20 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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