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Queso Frito

Variations of this exist around the world, but I like the Spanish version for its paprika and because I like Spanish cheese. A fresh cheese made of sheep’s milk is ideal here, but you can use any soft cheese you like, even mozzarella. This is best when it’s really hot, when the cheese is soft and the outside crisp; serve immediately after making it.

Recipe information

  • Yield

    makes 4 servings

Ingredients

3 tablespoons flour
1 teaspoon paprika
1/2 pound mild soft sheep’s milk cheese, like manchego or Tuscan pecorino, or other cheese, cut into 1/2-inch slices
2 eggs, beaten
1/2 cup fine bread crumbs, preferably homemade (page 580)
Extra virgin olive oil for frying

Preparation

  1. Step 1

    Mix the flour and paprika together. Dredge the cheese slices in the flour, then the beaten egg, and finally the bread crumbs. If time allows, put on wax paper and refrigerate for an hour or longer.

    Step 2

    Put at least 1/2 inch of oil in a heavy skillet and turn the heat to medium-high. When the oil shimmers, fry the cheese slices until golden brown, about 30 seconds, then turn and brown the other side. Drain on paper towels and serve as soon as possible.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSpanishEuropeanMozzarellaCheeseDairyPecorinoManchegoPaprikaHerbs & SpicesStarterSnackDinnerNut FreeVegetarianEasy5 Ingredients or FewerQuickFryCookbooks
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