Ive Got The Need The Need For Fried Cheese Recipes

Steps:

• In a medium saucepan, heat the oil to 325 degrees F. Line a plate with paper towels.
• In a shallow bowl, whisk the eggs and milk thoroughly. In another shallow bowl, combine the panko and Italian breadcrumbs.
• Dredge 1 side of an egg roll wrapper in the egg wash. Place the wrapper egg wash-side up on a work surface and put 2 salami slices in the center of the wrapper, toward the edge closest to you. Place 1 cheese stick on top of the salami. Roll the wrapper edge closest to you over the filling. Tuck in the ends and continue to roll until you have an egg roll shape.
• Dredge the rolled wrapper in the egg wash again and thoroughly coat in the breadcrumb mixture. Repeat with the remaining ingredients. (The rolls can be frozen for future use at this point.)
• Add 1 or 2 rolls to the oil at a time and cook 2 to 3 minutes, until golden brown. Be careful not to overcook them or cook them on too high a temperature, as the wraps may explode. Transfer the fried cheese rolls to the paper towel-lined plate and serve immediately with marinara sauce. Garnish with parmesan and parsley, if desired.

Steps:

• 1. In a large mixing bowl, combine ricotta, mozzarella, Asiago, and Parmesan cheeses.
• 2. Add the egg and Italian seasoning. Mix well with clean hands.
• 3. In a medium-sized skillet, heat oil over medium-high heat.
• 4. While the oil is heating, take tablespoonfuls of the ricotta mixture and form into a 1 to 2-inch balls.
• 5. Lightly roll the cheese balls into the Italian bread crumbs and then lightly into the Panko bread crumbs.
• 6. Carefully place the cheese balls into the oil in small batches. Do not overcrowd the skillet.
• 7. Let cook for about 1 to 2 minutes, then carefully flip the cheese balls over with a slotted metal spoon.
• 8. Once the cheese balls have a golden brown color, remove them using the slotted spoon.
• 9. Place on a paper-towel-lined plate to drain excess grease. Serve warm with warm marinara sauce.