Breaded kashkaval: protecting the cheese inside a crisp coating

COOK IT AT HOME

Double-Crumbed Kashkaval Cheese Fingers

Breaded kashkaval needs a firm coating and a short cooking time: the outside should crisp before the center escapes. Chilling the coated cheese helps, as does covering every edge with flour, egg, and crumbs. This recipe uses shallow frying in a sturdy skillet rather than deep frying. Prepare the serving plate first because the cheese is best eaten immediately while the center is soft.

Makes

12 cheese fingers; 4 appetizer servings

Prep

25 minutes

Cook

6 minutes

Additional time

Freeze breaded cheese for 30 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 8 ounces/225 g kashkaval cheese
• 1/3 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup fine dry breadcrumbs
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup neutral frying oil, or enough for a 1/4-inch layer
• 1 lemon, cut into wedges

Step-by-step method

1. Cut the cheese into 12 fingers about 1/2 inch thick. Put flour in one shallow bowl. Beat eggs and water in a second. Combine breadcrumbs, oregano, and pepper in a third.
2. Coat each cheese finger lightly in flour, then egg, then crumbs. Dip it into egg and crumbs a second time, paying attention to the ends and corners. Press gently so the coating adheres.
3. Place coated fingers on a parchment-lined plate and freeze for 30 minutes. They should be firm and cold, not forgotten in the freezer until heavily frosted.
4. Heat the oil in a heavy skillet over medium heat to about 350°F/175°C. Fry a few pieces at a time for 45–75 seconds per side, turning carefully, until golden. Keep the oil near temperature and remove any piece that begins to leak.
5. Drain briefly on a rack or paper towels and serve at once with lemon wedges. Let guests know the filling is hot. Allow the oil to cool completely before handling or discarding it.

Helpful tips & substitutions

• A torn coating is an escape route for melted cheese. Patch bare spots with egg and crumbs before chilling rather than trying to fix them in the pan.
• Use a similar firm melting cheese if kashkaval is unavailable, but avoid fresh mozzarella because its moisture makes this method less predictable.

Storage & make-ahead

Refrigerate cooked leftovers at 40°F or below within 2 hours and use within 3 days. Reheat in a 375°F oven until hot, about 8–10 minutes, watching for leakage. Crispness is best on the first serving.

How to serve it

Serve with a lemony tomato salad or a small dish of tomato sauce. The cheese is rich, so fresh vegetables make a better companion than another fried appetizer.