Fried Emmental Cheese with Cranberry Sauce

Yes, I know, it’s fried cheese! My brother-in-law, Russell, brought some Emmental cheese from Zabar’s in New York city. When life gives you emmental, fry it!

The key is to put it in the freezer for an hour before frying to prevent it from melting.
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Fried Emmental Cheese with Cranberry Sauce

Serves 2

8 oz French Emmental cheese
3 egg yolks
5 Tbs fine bread crumbs
2 Tbs flour
sunflower oil or other deep frying oil

Cut the cheese in rectangles of ½ inch thickness.

Beat egg yolks.

Assemble flour, egg yolks and bread crumbs in separate bowls. Coat cheese pieces first with flour then egg yolks, finally with bread crumbs. Repeat once again in that order.

Chill coated cheese in the freezer for 1 hour.

Heat oil in a frying pan over high heat. If a pinch of bread crumbs thrown in, start to sizzle immediately it means the oil is hot enough. Reduce heat to medium-high and carefully place the cheese in the pan. Fry each side for 30 seconds maximum.

Drain the fried cheese on a paper towel for a minute. Serve when hot, with cranberry sauce.

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