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Crispy Kosher Cheese Bites with Garlic Herb Coating

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Dairy (Milchig)

Crispy cheese bites are cubes of sharp cheddar coated in seasoned flour, egg and a mix of panko and breadcrumbs with oregano and garlic, fried until golden outside and melty inside.

The Right Cheese and a Cold Start

Use a firm cheese like sharp cheddar or gouda that holds its shape. Cut it into 3/4-inch cubes; smaller pieces melt away in the oil. Bread them twice for a sturdy coating, then chill them for at least 30 minutes so the cheese is cold when it hits the hot oil. Fry quickly at 350 to 375°F until golden.

Kosher Notes

These are dairy (milchig). Use cheese with a reliable hechsher. Serve with marinara for dipping.

Make-Ahead

Bread the cubes up to 4 hours ahead and refrigerate. Serve hot; they don’t freeze well.

Crispy Kosher Cheese Bites with Garlic Herb Coating
Golden, crispy cheese bites with a garlic herb coating that's impossible to resist. Perfect for appetizers or snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Jewish, Kosher
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 8 oz sharp cheddar cheese cut into 3/4-inch cubes
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 4 cups vegetable oil for frying

What I use for this recipe

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Method
 

  1. Cut the cheese into uniform cubes, about 3/4 inch each. Place on a plate and refrigerate for at least 30 minutes to firm up.
  2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and in the third, combine both breadcrumbs, oregano, garlic powder, paprika, salt, and pepper.
  3. Remove cheese from refrigerator. Working with one cube at a time, coat in flour, shaking off excess, then dip in egg, and finally roll in the seasoned breadcrumb mixture, pressing gently to help coating stick.
  4. Place coated cheese bites on a plate and refrigerate for another 15 minutes. This helps the coating stay on during frying.
  5. Heat oil in a heavy-bottomed pot to 350°F. Use a thermometer to maintain temperature.
  6. Fry cheese bites in small batches, about 6-8 pieces at a time, for 1-2 minutes until golden brown. Don't overcrowd the pot.
  7. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Serve immediately while the cheese is still melty inside.

Notes

These are best served immediately while hot. If you need to make them ahead, you can bread the cheese cubes and keep them refrigerated for up to 4 hours before frying. Don't freeze them as the coating may not stick well after thawing. Marinara sauce makes an excellent dipping sauce.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 285mg 12%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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