I'm leading a group on fried cheese this weekend so I'm beginning my trials. First trial: minimal success.
I used crappy block mozz cheese and a Murray's mozz balls to see if it matters (yes, yes it does).
The problem with both cheeses though was that the cheese seeped out of the breading before cooked.
My technique: dredge in flour (I learned after the first to get as much of the flour back off, also season the flour). Next put in beaten egg. Then into panko.
I put this into the freezer for 30 minutes.
Heated maybe a half a finger of oil until my thermapen read 350. Put the cheese in, looks great, then started the seepage.
What's going wrong?
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