Crispy cheese is a thing of the gods.
If you fancy making some that’s more this decade than the old fashioned fave, baked camembert, why not give these a go – wedges of taleggio in crispy sourdough breadcrumbs, finished with a little sticky balsamic. Ooosh.
- 200g taleggio, outer skin cut off and cut in to wedges
- Breadcrumbs made from blitzed stale sourdough bread and regular breadcrumbs (80/20)
- Plain flour seasoned with salt and black pepper
- 2 eggs, beaten
- Oil for deep frying
- Aged balsamic, roasted tomatoes and rocket leaves to serve
- Preheat your oil to 170°C, while it’s heating...
- Take the wedges of cheese and dust each with flour, then egg, then flour again, then egg again and finally the breadcrumbs – this double coating is important to help the cheese stay in the coating as much as possible.
- Take the wedges a few at a time so as to not crowd the frying pan, and carefully lower in to the oil. Frying for around 6 minutes, until the crumbs turn really golden and before all the cheese comes out – there will be some cheese that escapes in a deliciously oozy fashion, so make sure you hook them out in time and sit on kitchen paper to drain briefly.
- Drizzle with the sticky balsamic and devour while hot.