Deep-Fried Chechil Cheese

Directions

1. 1

   Step 1

   

   Remove the cheese from the packaging. Prepare a heavy-bottomed pot for deep-frying, paper towels, and two bowls for flour and water.

2. 2

   Step 2

   

   Place the cheese in cold water for 15 minutes to remove excess salt.

   TipIf you prefer the natural flavor of the cheese, you can skip this step.

3. 3

   Step 3

   

   Transfer the cheese to a paper towel and pat dry thoroughly. Cut the cheese lengthwise into thin strips about 5–7 mm wide.

4. 4

   Step 4

   

   Pour the flour onto a flat plate and roll the chechil in the flour.

   TipAt this stage, you can add your favorite spices to the flour: Italian herbs, smoked paprika, dried garlic, curry, etc.

5. 5

   Step 5

   

   Heat the vegetable oil in a heavy-bottomed pot. Add the cheese to the hot oil. Fry in batches for 2–3 minutes until golden brown. Place the cooked cheese on a paper towel to drain excess oil.

   TipTo check if the oil is ready, dip a wooden skewer or toothpick into it. If it bubbles, the oil is ready. You can also add a piece of raw potato to the oil. Bubbles forming will also indicate the oil is ready.

6. 6

   Step 6

   

   Serve the cheese on a flat plate, board, or in a craft bag. Sour cream sauce, tartar, or tzatziki pair perfectly with chechil.