About this recipe

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Why you’ll love it

Chill, bread, hot oil—golden tavern cheese in under 30 minutes. ⚡

Ingredients

• 🧀 Kashkaval (or other semi-hard cow/sheep cheese), cold, 1–1.5 cm thick slices: 400 g (14.1 oz) dairy
• 🌾 All-purpose flour: 60 g (½ cup / 2.1 oz) gluten
• 🥚 Eggs, beaten: 2 large (≈100 g / 3.5 oz) egg
• 🍞 Dry breadcrumbs: 120 g (1¼ cups / 4.2 oz)
• 🌽 Cornstarch (crispier crust, optional): 15 g (2 tbsp / 0.5 oz)
• 🌶️ Sweet paprika (mix into flour): 2 g (1 tsp / 0.07 oz) gluten
• 🧂 Salt: to taste (≈2 g / ⅓ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🫒 Neutral oil for frying (5–6 cm depth): 600 ml (2½ cups / 20 fl oz)
• 🍋 Lemon wedges, to serve: 4–6 wedges
• 🫙 Tartar sauce or ajvar, to serve: as desired

Preparation

• 1 Chill cheese Cut 🧀 into rectangles; freeze 12–15 min to firm—reduces leaks.
• 2 Set up dredge Bowl 1: 🌾 flour + 🌽 cornstarch + 🌶️ paprika + pinch 🧂. Bowl 2: beaten 🥚 eggs. Bowl 3: 🍞 breadcrumbs.
• 3 Bread Pat cheese dry. Coat flour → egg → crumbs, then repeat egg → crumbs for a double coat. Rest 5 min.
• 4 Fry Heat 🫒 oil to 175–180°C / 345–355°F. Fry in batches 60–90 sec/side until deep golden. Don’t overcrowd.
• 5 Drain & serve Transfer to a rack/paper. Season lightly with 🧂. Serve immediately with 🍋 lemon and 🫙 tartar/ajvar.

Timing details

Nutrition

Estimated values per serving.

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