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Fried Monte Enebro Cheese with Raspberry Blossom Honey


cup/120 ml extra-virgin olive oil
11 oz/310 g Monte Enebro cheese, cut into 4 equal slices
cup /60 g all-purpose/plain flour
2 eggs, beaten
6 tbsp/90 ml raspberry blossom honey, warmed


Serves: 4


Heat the olive oil in a medium frying pan over medium-high heat until hot but not smoking. Dredge the cheese slices in the flour, shaking off any excess, and then in the beaten eggs. Carefully slide the slices into the hot oil, moving in a direction away from you to prevent any backsplash of hot oil. Fry the cheese for 15 to 30 seconds, until a golden crust forms, and then turn over the slices. Spoon hot oil onto the top sides of the cheese as it cooks for another 15 to 30 seconds, or until the second sides are golden and crisp. Remove the cheese from the pan, drain on paper bags, and transfer the slices to warm plates. Drizzle the honey over the fried cheese and serve immediately.

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