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Fried Sulguni Cheese in a Pan with Breadcrumbs
Instructions
I prepare the necessary ingredients. I use fresh suluguni cheese – good suluguni has a dense, fibrous structure and a characteristic milky, creamy aroma.
In a separate bowl I beat 2 eggs with a whisk. A lightly beaten egg coats the cheese better and holds the breading – this is the secret to an even golden crust.
I cut the suluguni cheese into pieces at least 1 cm thick. Thinner and the cheese will melt in the pan and lose its shape. Thicker than 2 cm and it will not heat through properly inside during the one minute of frying.
I add vegetable oil to the pan and turn the heat to maximum. I dip each piece of suluguni cheese in turn first in flour, then in the beaten egg, and finally in the breadcrumbs. Then I place it on the hot pan. I fry for no more than 1 minute on each side until golden brown. High heat and a short cooking time are the key to keeping the cheese from spreading.
The fried suluguni cheese is ready. This appetiser must be served HOT – once it cools the cheese turns "rubbery" and loses the charm of its stretchy texture.
Tips
- 1
The thickness of the cheese pieces must be strictly NO LESS than 1 cm. Thin pieces will melt in the pan and the appetiser will end up as little puddles.
- 2
Fry over MAXIMUM heat for 1 minute on each side – longer, or over lower heat, and the cheese will melt inside and run out.
- 3
The triple breading (flour → egg → breadcrumbs) is the secret to a crisp golden crust. With breadcrumbs alone the cheese will be exposed during frying. I use a similar principle in other cheese appetisers.
- 4
Serve straight away while hot – on cooled cheese a "rubbery" film forms and the characteristic stretchy texture inside is lost.
FAQ
What can I use instead of suluguni? +
The main alternatives are: mozzarella (the firm pizza kind – close in meltability), Adyghe cheese (softer, neutral in flavour), halloumi (the Greek "frying" cheese – an ideal substitute) and brynza (saltier). For a similar result it is the "frying" texture of the cheese that matters – not every variety is suitable (Russian cheese, for example, will spread into a puddle). Suluguni and halloumi hold their shape during frying better than any other. Processed cheese is NOT suitable – it will melt instantly.
Which oil is best for frying? +
Any vegetable oil without a strong smell will do: refined sunflower oil (the classic), corn oil or rapeseed oil. Extra virgin olive oil is no good – it "smokes" at high temperatures and gives a bitter taste. Do not use butter at maximum heat, as it will burn immediately. Clarified butter (ghee) is ideal: a high smoke point and a "caramel" aroma. Use at least 1 cm of oil in the bottom of the pan so the cheese does not stick.
What do you serve fried suluguni with? +
Classic pairings are: thin Georgian lavash (wrap the cheese in lavash with herbs – "Georgian fast food"), Georgian "satsebeli" tomato sauce, fresh vegetables (tomatoes, cucumbers, herbs), pickled vegetables (gherkins, mushrooms) and lemon wedges (for freshness). For a cocktail-style appetiser, spear it on a wooden skewer with an olive, a cherry tomato or a piece of cucumber. It goes wonderfully with cold beer or white wine. Always serve it hot, straight from the pan to the table.
How long does the cooked cheese keep? +
Fried suluguni is best eaten straight away – while hot. After 30 minutes it cools and turns "rubbery". It keeps for 1 day in the fridge, but the texture suffers: the cheese turns hard inside and the crust softens. Reheat in the oven at 150 °C under foil for 5–7 minutes, or in a pan for 30 seconds on each side. There is no point freezing it – after thawing the cheese turns "crumbly". Make it as needed – the process is quick.
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