Queso Frito

Name: Queso Frito
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

December 14, 2011

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.

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