What's better than delicious squeaky cheese? Deep fried delicious squeaky cheese! This dish is a typical side dish or appetizer that is often served with some sort of dipping sauce. I personally love serving this with guava marmalade for a sweet and savory snack.
This delicious cheesy snack is popular in Dominican Republic, Puerto Rico, Nicaragua and several other spanish-speaking countries through out the Caribbean and South America.
Ingredients needed for this queso frito recipe
- Queso De Freir
- Frying oil of choice (Canola oil, vegetable oil or a light olive oil)
- Dipping Sauce of choice ( guava sauce, tomato sauce or cilantro garlic sauce)
How to make Deep Fried Cheese
- Remove your cheese from it's packaging and pat dry with a paper towel.
- Cut your cheese in whatever way you prefer. I like cutting them in small cubes, this makes it perfect for afternoon snacks. You can also cut long slices of cheese.
3. Pat again with paper towel to ensure you remove as much excess liquid as possible. This is to avoid oil splatter.
4. In a large skillet, add your choice of frying oil, you want about an inch of oil in the pan. Set the stove to medium-high heat and allow the oil to reach about 350 degrees.
5. Test the cheese by placing a small piece in the fryer. It should cook in about 30 seconds, so you can not look away.
6. Once you see the cheese develop a golden brown crust, then it's time to take it out and place over paper towels to drain the excess oil.
7. Serve immediately with a dipping sauce of choice.
Queso de Freir & Frying Cheese Tips
Not all cheeses labeled as "queso de freir" will deep fry well. Different countries in the Caribbean, Central and South America also have their version of fried cheeses. For this fried cheese I've had the most success with the brand Tropical Cheese's Queso De Freir. I recommend testing one small cube of cheese in the fryer before starting to cook everything. This way you can ensure your cheese will keep its shape.
Do not crowd your frying pan. I like to fry 4-5 cheese slices at a time. Crowding the pan will make the cheese pieces stick to each other.
Do not look away! The cheese will cook in only 30 seconds! Anything longer than that the cheese will burn.
Fried Cheese Substitutions
If you can't find queso de freir (frying cheese), you can opt for Halloumi cheese. Some varieties of semi-firm queso blanco (white cheese) or queso fresco (fresh cheese) may also be used. You can find them at your latin section of your local supermarket or in a local latin market.
You're basically using a cheese with a high melting point. A soft cheese like mozzarella will disintegrate in the oil and make an inedible mess.
How to Store Fried Cheese
Any leftover quese frito can be stored in an airtight container inside the refrigerator. To warm up place in the microwave for 30 seconds to 1 minutes.
Deep Fried Cheese FAQs
The short answer is, YES. Queso frito by itself has no carbohydrates and is Ketogenic diet friendly. You do however have to be mindful of what dipping sauces you use.
Queso frito, meaning "fried cheese" in Spanish, is a delicious and popular appetizer or side dish. But achieving that perfect crispy exterior and gooey center depends on using the right cheese. Here are the top contenders for the best cheese for queso frito:
Queso Fresco:
- The Traditional Choice: This firm white cheese with a high melting point is the classic ingredient for queso frito. It has a mild, milky flavor and a slightly crumbly texture that holds its shape well during frying, resulting in a satisfying bite. It's readily available in most Latin American grocery stores.
Halloumi Cheese:
- The Brined Champion: This brined cheese from Cyprus is another excellent option for queso frito. The brining process increases its melting point, allowing it to maintain its shape while frying. It has a slightly salty taste and a delightful squeaky texture when cooked. Halloumi might be slightly more expensive than queso fresco.
Queso Blanco:
- A Versatile Option: Similar to queso fresco, queso blanco is another firm white cheese with a mild flavor. While it may not hold its shape quite as well as queso fresco when fried, it's still a viable option, especially if queso fresco is unavailable. Look for a queso blanco that's on the firmer side for better frying results.
Here's a quick breakdown to help you decide:
- For Tradition and Availability: Queso Fresco is the way to go.
- For a Slightly Saltier Flavor and Squeaky Texture: Halloumi is a great choice.
- For a More Budget-Friendly Option (if queso fresco isn't available): Queso Blanco can work in a pinch.
Beyond the Top 3:
- Paneer: This Indian cheese is a good alternative for vegetarians as it's made from milk curdled with lemon juice or vinegar. It has a similar firm texture to queso fresco and fries well.
No matter which cheese you choose, remember these key factors for perfect queso frito:
- High Melting Point: The cheese should have a high melting point to prevent it from melting completely during frying.
- Firm Texture: A firm cheese will hold its shape better and offer a more satisfying bite.
- Mild Flavor: A mild cheese allows the other flavors in the dish, like dipping sauces, to shine through.
Here are some key tips to prevent your queso frito from sticking to the pan and ensure perfectly golden, crispy results:
Cheese Selection:
- The Right Cheese: Not all cheeses are created equal for frying. Queso fresco, a firm white cheese with a high melting point, is the traditional choice for queso frito. Halloumi cheese is another good option due to its high brining content, which helps it hold its shape during frying. Avoid soft cheeses like mozzarella, which will melt and become gooey instead of crispy.
Cheese Preparation:
- Moisture Matters: Excess moisture on the cheese surface can cause it to stick to the pan. Pat the cheese slices dry with paper towels before frying to remove any surface moisture.
- Temperature Control: Cold cheese will also stick more readily. Allow the cheese slices to come to room temperature for about 15 minutes before frying.
Pan and Oil Management:
- The Right Pan: Use a non-stick skillet for added insurance against sticking. A well-seasoned cast iron pan can also work well if properly maintained.
- Oil Temperature: Ensure the oil reaches the correct temperature before adding the cheese. Aim for medium-high heat (around 350°F / 175°C). If the oil isn't hot enough, the cheese will stick. Conversely, oil that's too hot will burn the cheese before it crisps properly.
- Don't Crowd the Pan: Avoid overcrowding the pan with too much cheese at once. This can cause the oil temperature to drop, leading to sticking. Fry the cheese in batches if necessary.
Frying Technique:
- Don't Overcook: Queso frito cooks quickly. Once the cheese is golden brown on one side, about 1-2 minutes, gently flip it over and cook for another minute or so until golden brown on both sides. Overcooked cheese will become tough and lose its delicious texture.
Bonus Tip:
- Coating Option (Optional): For an extra layer of protection against sticking, you can lightly dredge the cheese slices in a thin layer of flour or cornstarch before frying. This creates a barrier between the cheese and the pan.
By following these tips, you can achieve perfectly golden and crispy queso frito without any frustrating sticking!
More recipes to try
Check out these other appetizer recipes
Queso Frito
Ingredients
- 10 oz Queso De Freir
- 2 cups Frying oil of choice
- Dipping Sauce of choice
Instructions
- Remove your cheese from its packaging and pat dry with a paper towel.
- Cut your cheese in whatever way you prefer. I like cutting them in small cubes, this makes it perfect for afternoon snacks. You can also cut long slices of cheese.
- Pat again with paper towel to ensure you remove as much excess liquid as possible. This is to avoid oil splatter.
- In a large skillet, add your choice of frying oil, you want about an inch of oil in the pan. Set the stove to medium-high heat and allow the oil to reach about 350 degrees.
- Test the cheese by placing a small piece in the fryer. It should cook in about 30 seconds, so you can not look away.
- Once you see the cheese develop a golden brown crust, then it's time to take it out and place over paper towels to drain the excess oil.
- Serve immediately with a dipping sauce of choice.
Claudia says
Girl, just when I thought your last post about guava and cheese charcuterie board was awesome and genius you come up with this new way to enjoy those two. I'm definitely going to have to buy the frying cheese and the mermelada on my next trip to the supermarket. I know my mom is also going to love this.