Suluguni fried in batter. Recipes and secrets of making fried cheese - quick and unusual Fried suluguni in batter recipe

Want something new, but quick and easy to prepare? Fry the cheese!

Have you tried fried cheese or are you still perplexed - why fry a completely ready-to-eat product that has a delicate consistency and is prone to melting quickly? At least for variety! You can prepare this snack in several ways. Recipes vary depending on the type and use of breading. We have tried to collect here the most popular options that you will definitely like. Stop dieting and get into the kitchen!

Hard cheese in breadcrumbs

For breakfast, instead of pancakes or pancakes, try making hard cheese fried in breadcrumbs. This recipe will help you usefully and tastefully dispose of food left in the refrigerator. To prepare a surprisingly tasty and tender snack you will need:

200 grams of hard cheese (for example, Gouda, Kostromskoy, Poshekhonsky);
2 chicken eggs;
50 grams of breadcrumbs.

First, cut the cheese into neat cubes about 5 cm long and 1 cm wide (height).
Beat the eggs.
Prepare breadcrumbs in a deep bowl.
Dip a piece into the eggs, then into the breadcrumbs.
Dip the slice into the egg mixture again and bread it again in breadcrumbs.

It is important that you get a dense, uniform breading, otherwise the melted contents will start to flow out. To improve the adhesion of the cheese to the egg, you can first roll it in flour.

Breaded fried cheese cooks very quickly - about a minute on each side. Once you have mastered the basic recipe, you can experiment with spices and herbs.

Cheese appetizer in batter

Fried cheese in batter is no less tasty and interesting. Durum varieties (Russian, Mozzarella) are also suitable for this recipe. Prepare:

300 grams of hard cheese;
2 fresh eggs;
2 tablespoons of wheat flour;
a pinch of curry.

Beat the eggs, add the curry flour and stir well.
Cut the cheese into portions.
Dip the pieces into the batter and fry on all sides in vegetable oil until golden brown.

There is no need to add salt to the fried cheese in the dough; it already contains enough salt.

Secrets of frying Adyghe cheese

Instead of the usual scrambled eggs, prepare fried Adyghe cheese - it goes well with fresh vegetables and herbs, and goes well with both coffee and beer. This cheese holds its shape perfectly during frying, so it can be cooked even without breading, quickly frying it on all sides. If you cut the product into neat squares or circles, you will get some kind of cheesecakes.

Adyghe cheese can be prepared in batter and breaded according to the recipes published above; we will not repeat it, but will give another option - in flour. Prepare:

350 grams of Adyghe cheese;
a glass of water;
half a glass of flour;
salt to taste.

Mix salt with flour.
Heat vegetable oil in a non-stick frying pan.
Dip the cheese slices in water and immediately coat them in flour.
Fry quickly until golden brown.

If you like this grilled cheese recipe, next time replace the water with white wine.

Fried suluguni - a recipe with a twist

Suluguni is a favorite of fans of Georgian cuisine, attracting with its piquancy. You can cook fried suluguni cheese, like hard cheese - in batter or in breadcrumbs, and also like Adyghe cheese - in flour or without any preparation. To enhance the taste, add dry adjika or hot spices to the batter or breading. You can use butter for frying.

All grilled cheeses need to be served immediately after preparation, so first brew your coffee, prepare everything you need, and then quickly fry up an amazingly delicious appetizer. Eat carefully to avoid getting burned!

There is another universal way of cooking - in pita bread. To do this, the pieces are wrapped in pita bread and then fried. In addition to the main ingredient, you can wrap tomatoes, boiled chicken, sausages, herbs, and a boiled egg inside.

If you like cheese, then make snacks based on it, or. Even more recipes await you in the “Kitchen” section of our website.

You can fry a variety of foods in batter - fish, meat, vegetables, fruits. Have you tried cheese in batter? If not, then be sure to prepare this appetizer, perhaps it will become one of your favorites.

Any hard or semi-hard cheese is suitable for preparation.

The batter is prepared using eggs and dairy products, sometimes beer is used as a base. You can add a variety of spices to the batter according to your taste.

You can cut the cheese into pieces of different shapes - plates, sticks, cubes.

You can make a snack from grated cheese by rolling it into balls. Cheese balls are deep fried, but cheese blocks and slices can be fried in a small amount of oil. You can also bake the cheese in batter in the oven.

Interesting facts! Cheese, as you know, can be served not only as an appetizer, but also as a dessert. Battered cheese is no exception. In France, there is a version of the dish made from cheese fried in a sweet batter with vanilla or cinnamon.

Cheese in batter fried in a frying pan

Let's prepare fried cheese in batter in a frying pan. Any hard cheese is suitable for its preparation.

200 gr. cheese;
1 egg;
50 ml milk;
4 tablespoons breadcrumbs;
1 teaspoon sesame seeds;
vegetable oil for frying;
greens for decoration.

Cut the hard cheese into cubes of equal size. The optimal thickness of the pieces is 2 cm, the length is at your discretion. Pour flour and breadcrumbs mixed with sesame into separate plates. In another container, beat the egg with the addition of milk. You only need to add salt to the mixture if the cheese you are using is unsalted.

Advice! If desired, you can add your favorite seasonings to the batter. For example, dry basil or thyme. You can give the batter a spicy taste by adding chili pepper to its composition.

Pour oil into the frying pan so that the height of the oil layer is 1 cm. Let the oil warm up, but do not heat it to the maximum. Roll the cheese cubes in flour, then in the egg-milk mixture, then in breadcrumbs.

Read also: Canned fish paste - 6 quick and unusual recipes

Place the breaded pieces in a frying pan and fry on both sides until golden brown.

Adyghe cheese breaded

Try frying Adyghe cheese in batter, you will get a very tasty snack. We will cook it in batter and breading.

600 gr. Adyghe cheese;
4 eggs;
4 tablespoons flour;
300 gr. breadcrumbs;
1 teaspoon salt;
0.5 teaspoon ground black pepper;
vegetable oil for frying.

Prepare the batter: sift the flour and mix with salt and pepper. You can add any other spices to your taste. Separately beat the eggs and mix them with flour. It turns out to be quite a liquid dough.

Heat vegetable oil in a frying pan. Cut the Adyghe cheese into equal slices. Pour breadcrumbs into a separate plate. Dip the pieces of cheese into the prepared batter, then roll in breading. Immediately place the pieces of cheese in the pan and fry on both sides. As soon as it browns, it’s ready.

Cheese cheese in beer batter

Cheese cheese in beer batter is very popular in Bulgaria. It can be served as an appetizer with beer or as a side dish for the main course. You can serve the appetizer with tomato or garlic sauce.

350 gr. feta cheese;
50 ml soy sauce;
2 tablespoons flour;
1 egg;
1 glass of beer;
vegetable oil for deep frying.

To prepare this snack you need fresh cheese. If you bought cheese that is too salty, you must first soak it in cold water, changing the water periodically. The soaking time depends on the degree of salinity of the cheese. In order for the cheese to quickly acquire the required taste, it is cut into pieces before soaking.

Place the pieces of cheese on a plate and pour over soy sauce, mix gently. Leave for 10-15 minutes.

Break the egg into a separate bowl and beat it. Pour in beer and stir. Add flour little by little and knead until lumps disappear. Pour enough oil into a cauldron or saucepan so that the pieces of cheese can be completely immersed in it. Dip the cheese into the batter and deep-fry until golden brown.

Deep fried cheese balls

A beautiful and original appetizer – deep-fried cheese balls. Here is one version of the recipe.

200 gr. cheese;
2 eggs;
50 gr. butter;
450 ml water;
500 gr. flour;
100 gr. peeled sunflower seeds;
0.5 teaspoon of salt.

Add butter and salt to the water and bring the water to a boil. Pour flour into boiling water, stir and remove from heat. As soon as the dough has cooled a little, beat in the eggs one at a time and add the grated cheese. Knead. Let the dough rest under a napkin for about half an hour.

Read also: Wafer snack - 5 amazingly delicious recipes with different fillings

Grind the roasted sunflower seeds in a blender until they form fine crumbs. Roll the dough into a sausage and cut it into pieces, roll each piece into a ball the size of a walnut. Roll the balls in the crushed seeds. Deep fry them until golden brown.

Suluguni in batter

Try cooking suluguni in batter. Suluguni is a rather salty cheese, so its batter should be salted moderately.

300 gr. suluguni cheese;
1 cup flour;
2 eggs;
200 ml light beer;
salt, black pepper, ground paprika to taste.

Sift the flour into a bowl, add salt and spices to the flour, mix. Separately, beat the egg, gradually add beer into the beaten egg, stirring constantly. Then add a mixture of flour and spices to the egg-beer mixture. Mix everything thoroughly so that not a single lump remains.

Cut the suluguni into pieces 0.7-0.8 cm thick. Heat the vegetable oil in a frying pan. We prick pieces of cheese one at a time onto a fork, dip them into the batter and place them in a frying pan with butter. Fry on both sides until golden brown. Place the cheese pieces on napkins to remove excess oil. The appetizer should be served hot, garnished with herbs.

Cooking in the oven

You can cook cheese in batter in the oven, this dish will turn out less fatty.

200 gr. cheese;
1 egg;
70 gr. flour;
50 gr. sesame;
vegetable oil for the baking sheet.

Suluguni is a rather expensive cheese. If you buy it not in a regular grocery store, but in a special cheese department with a wide variety of cheeses and the “correct” country of origin.

Fried suluguni, if you haven’t tried it yet, is very tasty. It seems that this cheese was specially created for frying: no other cheese can melt and spread like that on a hot sandwich. Therefore, if you want to eat melted (but not “flowing” cheese in your hands!) cheese, you should take action.

To fry suluguni, you need to make a crust on its surface that will not allow the cheese to spread. This crust can be made from flour, breadcrumbs, beaten egg or lyonnaise.
It will not just be delicious, it will be incredibly delicious. Although high in calories.

Cooking time - 15 minutes.
Calorie content: about 290 kcal

Ingredients

suluguni cheese - 200 grams
egg - 1
flour - 70 grams
sesame - 50 grams
vegetable oil for frying

Preparation

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Cut the cheese into pieces of any size and shape.

Prepare dipping and coating ingredients. A plate with flour. A plate with sesame seeds.

In a bowl, beat the egg into a homogeneous mixture.

Now we will “dress” all the pieces in a shirt, and then immediately fry one piece after another. Roll the cheese in flour.

Dip into egg mixture.

Roll in sesame seeds.

And dip it into the egg again.

We finish with sesame seeds.

When all the pieces are ready, pour vegetable oil into a frying pan, heat it and fry the cheese pieces over medium heat on both sides. The oil should just heat up, not be hot, otherwise the breading will burn outright.

Fried suluguni should be served immediately: it tastes better while it is melted and sticky.

Note

1. If you want not only salty, but also spicy cheese, add a little adjika or your favorite spicy spices, sweet paprika, for example, to the beaten egg.

2. Even if you fry suluguni in breadcrumbs, dip it twice in the egg and roll it in breadcrumbs twice.

3. Fried suluguni is good with fresh herbs: cilantro, basil, thyme, mint.

4. You will get an amazing hot sandwich if you wrap thinly sliced cheese in thin Armenian lavash and cook it that way (in a frying pan, in the oven or in the microwave). It's even more interesting if you stuff this sandwich with tomato slices.

5. You can fry suluguni and pour it with an egg - then you will get a magnificent omelet, almost Benedict. Then it will spread, of course, but maybe that’s what you intended?

6. Fried suluguni is unlikely to be suitable for treating guests, since it is served immediately, but making a few pieces for friends who suddenly dropped in for a cup of coffee is a great idea!

7. This type of cheese is quite high in calories (about 290 kcal), so fresh vegetables go well with it. As well as dips (for example, from fresh tomatoes) and sauces (for example,).

8. You will be surprised, but Georgians cook fried suluguni just like that. No fuss. Melt ghee in a frying pan, cut the cheese into 1-1.5 cm layers and fry. The result is “soft rubber”, which can be sprinkled with finely chopped or dry mint, placed on a piece of fresh pita bread and eaten. Immediately and immediately.

Reference. Suluguni is one of the many varieties of cheese. The real Suluguni comes from Georgia (the Samegrelo region is considered its homeland). This is a cheese with a very delicate, soft fermented milk, salty taste. Pickled, white or slightly yellowish, without a crust, with a flaky surface.

Our stores sell branded Georgian suluguni, and it is no cheaper than Italian and French gourmet cheeses. Its pseudo-clone is quite popular - the “economy version”, which has a taste that is not as harmonious as the original, but quite nice.

Fried suluguni cheese (photo).

How to fry suluguni cheese in batter, step-by-step photo recipe.

Fried cheese how to do it suluguni cheese did not spread.

Fried Suluguni- a good recipe for a quick snack or dinner. Suluguni cheese fried in beer batter recipe with photo.

What you need:

Suluguni cheese 250-300 gr.
Flour 3-4 tbsp. spoons
Egg 1 pc.
Pepper, salt to taste.
Beer 100 ml.

I'll tell you a secret right away. To ensure that the cheese does not spread during frying and that the batter has time to set, we place the sliced cheese in the freezer for 30 minutes. Suluguni cheese cut into squares/rectangles about 8 mm-1 cm thick. Put it in the freezer.

Bye suluguni cheese frozen, we will prepare the batter.

Place flour in a batter container and crack an egg into it.

Mix well, add beer to the batter and mix.

Mix the batter until it reaches the consistency of thick sour cream. We adjust the thickness by adding flour/beer. Salt and pepper.

Heat oil, olive or sunflower, in a saucepan or frying pan. Oil for frying suluguni should cover the entire bottom by 0.2-0.3 mm. In my photo the oil has not yet spread.

The oil for frying suluguni should be hot. Dipping suluguni cheese in batter and place in oil.

After 1 minute, turn it over, making sure that suluguni in batter didn't burn.

Posting fried suluguni on a plate.

An excellent side dish for fried suluguni our beloved will serve us

Bon appetit.

P.S. Suluguni fried in batter- an excellent snack for beer or dry white wine.

For cheese lovers, this is a light but at the same time satisfying snack that can be eaten as breakfast, for dinner, or served on a holiday table. You just need to master some recipes and techniques and feel free to fry suluguni. And for an aperitif, wine or beer goes with an original dish, and a restaurant atmosphere is guaranteed!

Preparation

Suluguni is similar to mozzarella, but harder and saltier. It is better to give preference to smoked cheese. A grilled cheese platter tastes better when eaten hot. The product goes well with both hot and creamy sauces.

If you fry half a kilo of cheese, you should additionally prepare a stack of olive oil and a large spoon of butter. You need to melt a piece of solid butter in a hot frying pan or use melted butter, add a dose of olive oil, so the butter will not burn.

Tip: It is preferable to use olive oil with the “Pomas” category; suluguni will not burn on it.

Before frying, the cheese is cut into cubes one centimeter thick. Both sides of the bars should be fried.

In flour

To fry 300 grams of cheese, you will need to take: half a teaspoon of paprika, 2 or 3 tablespoons of flour, half a teaspoon of pepper mixture from a bag.

Having cut the suluguni into slices, dip it in a mixture of flour and seasonings, lay it out in a frying pan, preheated and greased with oil. You need to fry for about 40 seconds. On the one hand, and the same on the other. After removing the product, it is immediately served on its own. You can eat vegetables together, especially tomatoes, various greens, and boiled chicken eggs.

To prevent the suluguni from spreading over the pan, it is fried for 30 or 40 seconds. on both sides with a strong fire mode without a lid.

A simple and dietary recipe for suluguni without breading is called “The Poet’s Dream”. The ingredients you need are: 300 or 400 grams of suluguni, a little olive oil, any spices and herbs.

The butter is poured into a frying pan, heated up, it’s good to throw rosemary and thyme sprigs (whole) into it, which will give the butter a unique aroma. If fresh herbs are not available, then add spices and basil.

Then the cheese bars are laid out. Fry both sides for a few seconds. There is no need to over-bake. If you notice slight browning, you should turn the piece over to the other side. Suluguni can be placed on the table directly in a frying pan, consumed hot, slightly melted, not frozen.

Suluguni goes perfectly with the sauce, for the preparation of which melted butter is mixed with cilantro and a couple of chopped garlic cloves.

Breaded

Before frying, the cheese is breaded. Beat a chicken egg, add spices, mix everything. Cut pieces 2 by 4 cm, the thickness should be no more than one so that the product is easily fried and the inside is juicy and soft.

The bars are dipped in the egg and then in breadcrumbs poured in a separate bowl. To achieve an even layer, the procedure is repeated again, and again, in total 3 identical breading stages.

The product should be fried in refined sunflower or corn oil; a third of the pieces should be drowned in it. The butter should also not be overheated, so as not to burn the coating and the product does not remain raw from the inside.

Frying breaded suluguni takes about a minute on each side. The finished products are laid out on a napkin to remove excess fat. Transfer to a plate and place on the table with cucumbers, tomatoes and lettuce. You can top it with any sauce you prefer. It is better not to leave the product in the frying pan so as not to drip.

You can supplement the recipe with aromatic seasoning. For example, mix adjika and tomato paste (1 or 2 teaspoons each) with an egg; the composition is completed with nutmeg, basil and rosemary.

In batter

Suluguni turns out to be very appetizing if you prepare beer batter for it. The ingredients are: wheat flour (250 grams), 300 grams of suluguni, a couple of eggs, dark beer (200 milliliters), some seasonings and vegetable oil.

Suluguni is cut into small pieces or bars. The eggs are shaken using a whisk. Salt is not allowed in cooking. Season the egg mixture and pour in the beer, stir and add the flour all at once.

While the frying pan with oil is heating up, the pieces need to be dipped in the batter. Properly fry in hot fat until the dough turns golden brown. The finished products are laid out on paper towels to absorb excess oil.

Instead of flour, sometimes they use ground oatmeal, bran or crushed corn grits.

In pita bread

Georgian cuisine is rich in inventive recipes. For example, a small piece is cut from a lavash leaf, from which an envelope is wrapped. It contains cheese cut into pieces or bars. Lavash with suluguni should be fried in a frying pan without oil until a golden brown crust appears, while the heat is set to medium. Get a delicious and easy-to-prepare snack.

You can cut the pita bread into four pieces. Twenty-gram slices are made from the cheese. Branches of greenery crumble finely. Wrap the ingredients in a piece of lavashi. Fry the resulting squares for 5 minutes, turning them a couple of times.

The other recipe is a little more complicated. For half a kilogram of cheese you need: thin lavash sheets (from 3 to 5), 3 or 4 tomatoes, cilantro, dill and parsley in bunches.

The cheese is cut into small cubes, chopped sprigs of greenery are mixed with them. The skin is removed from the tomatoes. Divide them into rings and lightly add salt. Each bread sheet is divided into 2 parts. Stepping back a little from the edge, place 2 or 3 tomato slices on a leaf; they are sprinkled with a pinch of herbs and cheese pieces. It's wrapped up like a shawarma. The pan should be dry and hot. The products are laid so that the seam is on the bottom. Fry both sides for about a couple of minutes.

With cheese

The cheese breading makes suluguni a doubly incomparable delicacy. To fry the food, you will need the following ingredients: white croutons (a full cup), grated parmesan (30 grams), suluguni (600 grams), a couple of eggs, half a cup of flour, a little ground paprika, black pepper and butter.

Suluguni cut into pieces or bars is alternately dipped in flour, in a stirred egg, and in a mixture of Parmesan, croutons and spices. In heated oil, fry the product on both sides until a crust appears.