Fried Soft Cheese Wheel
Serves 415 mins prep25 mins cook
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.
0 servings
What you need
Instructions
9 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. 1 Roast the Potatoes: Spread the potatoes on a lined baking sheet and roast for 20–25 minutes, or until tender. 11 Set up the dredging stations:Plate 1: flour + pinch of saltPlate 2: egg + heavy cream (whisked)Plate 3: panko + breadcrumbs 2 Dredge the cheese:Coat the cheese wheel in flourDip in the egg mixtureCoat in the panko/breadcrumbsRepeat with the eggs and then the breadcrumbsChill for 15 minutes 6 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. 7 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.View original recipe