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
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
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