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Manchego Cheese Logs
6 tablespoons olive oil
4 tablespoons all purpose flour
1/2 cup dry sherry
11/4 cups milk
5 tablespoons of grated Manchego cheese
1 medium onion, grated
2 tablespoons fresh parsley, finely chopped
Salt and pepper
For the coating
3-4 tablespoons all purpose flour
1 egg beaten with 2 tablespoons of milk or water.
4-5 tablespoons breadcrumbs (more if needed)
Olive oil for frying
Heat the oil in a pan and stir in the flour, cooking until it is only slightly golden.
Add the sherry and the milk and stir.
Stir in the grated Manchego cheese.
Cooke over low heat until the mixture becomes creamy.
Add the onion, parsley, salt and pepper to taste.
Remove the mixture from the heat and spread on a plate.
Cover with plastic wrap, let it cool and harden in the refrigerator for a minimum of two
hours.
Assembly:
Spread the flour on one plate, the egg mixture on another and finally one plate for the breadcrumbs.
Remove the cheese mixture from the refrigerator and cut into short strips.
Roll each strip or log in the flour, then in the egg mixture and finally into the breadcrumbs.
Make certain the logs are well coated with the breadcrumbs.
Cooking:
Heat about one inch of olive oil in a pan.
When the oil is hot*, add the Manchego logs, a few at a time.
Fry until golden brown.
Place on paper towels to drain the excess oil.
Serve hot with your favorite dipping sauce.
*To test the oil's temperature, drop in a bit of the coating (egg mixed with flour) if it sizzles and floats, the oil is ready.
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