Fried Valentines Day 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.
Create a Cheese Heart: Start with your oval-shaped cheese. Using a sharp knife, make one diagonal cut across the center at a 45-degree angle. Take one of the halves, flip it over, and press the two flat, cut sides together to form a heart. Ensure the points align at the bottom for an even shape.
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 heart in flour, dip in the egg mixture, then coat in the breadcrumb mix. Repeat the egg and breadcrumb steps for a double coating. Chill the breaded cheese in the freezer for 20-30 minutes.
Preheat the oven to 400°F. Wash and dry the potatoes, then add them to a mixing bowl. Drizzle with olive oil and toss with smoked paprika, chipotle powder, garlic powder, Herbes de Provence, and kosher salt. Spread on a lined baking sheet and roast for 20–25 minutes until tender..
lb peewee potatoes
tbsp olive oil
tsp smoked paprika
tsp chipotle powder
tsp garlic powder
tsp Herbes de Provence
Fry the Cheese: Heat about 1½ inches of oil in a pan to 350°F. Carefully add the cheese and fry until deeply golden. Flip and fry the other side, spooning hot oil over the top. Drain on a paper towel.
oil
Serve: Place the fried cheese on a plate and sprinkle with flaky salt. Surround with roasted potatoes and top with fresh chives. Carefully slice or remove the top rind of the warm cheese so the center is ready for dipping.
flaky salt
chives
