1Pour some flour onto a plate. The amount doesn’t matter, since it’s for dredging— so just use enough to coat the bottom of the plate. If you need more, just pour more.
2Crack an egg, beat it, then pour it on another plate. Once again, if you end up needing more, just repeat this step.
3Depending on what shape the cheese is when you buy it, you’ll want to cut it differently. But basically, you want a piece that is roughly 1/4”-1/2” thick. At the taverna it is usually one large square, but it’s hard to find kaseri in shapes other than wedges, so I usually end up cutting big triangles.
4In a medium pan or iron skillet, pour enough oil to fill the pan up about 1/4”-1/2”.
5Bring the pan over a medium heat.
6Dredge both sides of your cheese in egg, then flower, then egg again, then flour again. That’s right. You’re double breading it. So that’s egg, flour, egg, flour.
7Carefully lay the dredged cheese into the pan. If you have a big pan and your cheese pieces aren’t too big, you can fry two at a time.
8(Basic cooking technique will tell you that you want the oil hot enough so that when you place the object inside the oil, it will bubble immediately, but not be so high that it burns. That is certainly true, but at Nikos Turbo Service, they actually put the cheese in the oil and then turn the heat on. Is it the way you would be taught in cooking school? No. But I’ll tell you it comes out damn fine this way too.)
9Once it’s bubbling, you want to leave it be for a minute, then check the bottom. Once it is turning golden brown and crispy, you can turn it over and start to fry the other side.
10(The nice thing about frying cheese is that all that matters is the crust. With meat, you have to worry that the food is cooked properly inside. With cheese, once the outside is crispy, the inside will be gooey.)
11Once both sides are golden and you have a crumbly, crispy crust, you can lay it on the paper towel lined plate.
12Transfer the fried cheese to a clean plate and sprinkle a little chopped parsley on top.
13Serve with a halved lemon and instruct yourself or your guests to squeeze its juice over the top. Like anything fried, it is best consumed soon after preparation
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Quick Bites: Tim Dillon
Comedian Tim Dillon answers our lightning round of questions. Read more.
Crossroads Episode 2: Sweet Connections
In a world full of conflict, desserts are the ties that bind us. Mariana Vieira introduces New Yorkers to a popular Brazilian treat, while Tomoko Kato brings a unique blend of Japanese and European flare to Brooklyn via her dessert shop. Read more.
Started From - Michelle Tam
Paleo cook book author Michelle Tam talks about her food science roots and the story behind her best-seller. Read more.
How to Make a Copycat Chick-Fil-A Frosted Lemonade
Love the Chick-fil-A’s signature frosted lemonade? With our take on the genius summertime treat, it’s incredibly easy to enjoy (and customize) it at home. This sweet and tangy lemonade milkshake is as refreshing as it is decadent, and easy to make. Read more.
What's in your lunch box?
Lunch boxes through the decades in America (and their contents).