Fried Soft Cheese Wheel
Serves 4
15 mins prep
25 mins cook
15 mins Cheese Chill
55 mins total
This fried soft cheese wheel has a golden, crisp coating and a warm, molten center, served with roasted baby potatoes for dipping. It’s rich, gooey, and the kind of show-stopping appetizer people remember.
Preheat the oven to 400℉. Wash and dry the potatoes, add to a mixing bowl. Drizzle with olive oil and add smoked paprika, chipotle powder, garlic powder, Herbes de Provence, and a pinch of kosher salt. Toss to coat.
lb peewee potatoes
tbsp olive oil
tsp smoked paprika
tsp chipotle powder
tsp garlic powder
tsp Herbes de Provence
Roast the Potatoes: Spread the potatoes on a lined baking sheet and roast for 20–25 minutes, or until tender.
Set up the dredging stations:
Plate 1: flour + pinch of salt
Plate 2: egg + heavy cream (whisked)
Plate 3: panko + breadcrumbs
tbsp flour
kosher salt
large egg
tbsp heavy cream
cup panko
cup plain breadcrumbs
Dredge the cheese:
Coat the cheese wheel in flour
Dip in the egg mixture
Coat in the panko/breadcrumbs
Repeat with the eggs and then the breadcrumbs
Chill for 15 minutes
caprice de dieux
Fry the Cheese: In a pan, preheat about 1½ inches of olive oil to 350°F. Add your cheese and fry until deeply golden, flip and fry the other side, spooning the hot oil on top. Remove and let drain on a paper towel for a minute.
oil
Serve: Add the fried cheese to a serving plate and sprinkle with flaky salt. On the side of the cheese add the roasted potatoes and top with chopped chives. Remove the top rind of the warm cheese and serve immediately for dipping.
flaky salt
chives
