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Ingredients
Method
- 400g firm cheese such as edam or young gouda, cut into 1.5cm slabs
- 60g plain flour
- 2 eggs, beaten
- 120g panko breadcrumbs
- 1 tsp sweet paprika
- 500ml vegetable oil, for frying
- 150g cranberry sauce
- 1 tbsp red wine vinegar
- Pinch of chilli flakes
- Sea salt
- Set up three bowls: flour seasoned with salt and paprika, beaten egg, and panko. Coat each slab of cheese in flour, then egg, then panko. Repeat the egg and panko step for a second coat, then chill for 15 minutes.
- Stir the cranberry sauce with the vinegar and chilli flakes until it's loose enough to dip into. Taste and add a pinch of salt.
- Heat the oil in a deep pan to 180C. Fry the cheese in batches for 90 seconds a side, until deep golden and just starting to bulge. Drain on paper towel, salt lightly, and serve straight away with the cranberry dip.
30 mins
4 serving
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