Suluguni cheese fried in batter. Recipes and secrets of cooking fried cheese - fast and unusual

Fried Suluguni cheese (photo).

How to fry suluguni cheese in batter, step by step photo recipe.

fried cheese how to make sulguni cheese did not spread.

Suluguni fried -good recipe quick snack or dinner. Suluguni cheese fried in beer batter photo recipe.

What do you need:

1. Suluguni cheese 250-300 gr.
2. Flour 3-4 tbsp. spoons
3. Egg 1 pc.
4. Pepper, salt to taste.
5. Beer 100 ml.

I'll tell you the secret right now. In order for the cheese not to spread during frying, and the batter to grab, we put the cheese sliced ​​​​in portions in the freezer for 30 minutes. Sulguni cheese cut into squares / rectangles about 8 mm-1 cm thick. I put it in the freezer.

Bye sulguni cheese frozen, we will prepare the batter.

Put the flour in a bowl for batter, break the egg there.

Mix well, add beer to the batter, mix.

Stir the batter until you get the consistency of thick sour cream. Density can be adjusted by adding flour/beer. Salt, pepper.

In a saucepan or frying pan, heat oil, olive or sunflower. Suluguni frying oil should cover the entire bottom by 0.2-0.3 mm. In my photo, the oil has not spread yet.

Oil for frying suluguni should be hot. Dipping sulguni cheese into the batter and put into the oil.

Turn over after 1 minute, keep an eye on suluguni in batter did not burn.

Posting fried suluguni on a plate.

An excellent side dish for fried suluguni our beloved will serve us

Enjoy your meal.

P.S. Suluguni fried in batter- an excellent snack for beer or dry white wine.

Cheese lovers will have to light, but at the same time hearty snack, which can be consumed as breakfast, for dinner, or served on festive table. You just need to master some recipes and techniques, and boldly fry suluguni. And for an aperitif wine or beer to original dish and the restaurant atmosphere is guaranteed!

Training

Suluguni is similar to mozzarella, but harder and saltier. It is better to give preference to smoked cheese. Roast cheese dish tastes better when eaten hot. The product goes well with spicy sauces, and with cream.

If you fry half a kilo of cheese, you should additionally prepare a stack of olive oil and a large spoonful of butter. A piece of solid butter must be melted on hot frying pan or use ghee, add a dose of olive oil, so the butter does not burn.

Tip: Preferably use olive oil with the Pomas category, suluguni will not burn on it.

Before frying, the cheese is cut into cubes a centimeter thick. Both sides of the bars should be fried.

in flour

To fry 300 grams of cheese, you will need to take: half a teaspoon of paprika, 2 or 3 tablespoons of flour, half a teaspoon of pepper mixture from a bag.

Having cut the suluguni into slices, dip it in a mixture of flour with seasonings, lay it out in a frying pan, preheated and greased with butter. You need to fry for about 40 seconds. On the one hand, and the same on the other. Having removed the product, it is immediately served on its own. Together you can eat vegetables, especially tomatoes, various greens, as well as boiled chicken eggs.

So that Suluguni does not have time to spread over the pan, it is fried for 30 or 40 seconds. on both sides with a strong fire regime without a cover.

simple and diet recipe suluguni without breading is called "The Poet's Dream". Of the ingredients you need: 300 or 400 grams of suluguni, a little olive oil, any spices and spicy herbs.

The oil is poured into a frying pan, warmed up, it is good to throw rosemary and thyme sprigs (whole) into it, which will give the oil a unique aroma. If fresh herbs are not available, spices and basil are sprinkled.

Then cheese bars are laid out. Fry for a few seconds on both sides. No need to over bake. If you notice a slight browning, you should turn the piece over to the other side. Suluguni can be put on the table right in the pan, consumed hot, slightly melted, not solidified.

Suluguni is ideally combined with a sauce, for which ghee is mixed with cilantro and a couple of chopped garlic cloves.

Breaded

Before frying, the cheese is breaded. A chicken egg is beaten, poured with spices, everything is mixed. Pieces of 2 by 4 cm are cut, the thickness should be no more than one, so that the product is easily fried, and the inside is juicy and soft.

The bars are dipped in an egg, and then in breadcrumbs, poured in a separate bowl. To achieve an even layer, the procedure is repeated again, and again, only 3 identical breading steps.

You need to fry the product in refined sunflower or corn oil, a third of the pieces should be buried in it. The oil should not be overheated either, so as not to burn the sprinkling, and the product does not remain raw from the inside.

It takes about a minute to fry breaded suluguni on each side. finished products Lay out on a napkin to remove excess fat. Putting it on a plate, put it on the table with cucumbers, tomatoes and lettuce. You can drizzle with your favorite sauce. It is better not to leave the product in the pan so as not to drip.

You can supplement the recipe with aromatic seasoning. For example, adjika and tomato paste(1 or 2 teaspoons each) stir with the egg, the composition is completed nutmeg, basil and rosemary.

Breaded

Suluguni turns out to be very appetizing if you prepare beer batter for it. From the ingredients they take: wheat flour (250 grams), 300 grams of suluguni, a couple of eggs, dark beer (200 milliliters), some seasonings and vegetable oil.

Suluguni is cut into medium-sized pieces or bars. The eggs are shaken with a whisk. Salt in cooking is not allowed. Pepper the egg mixture and pour in the beer, stir and pour in the flour at once.

While the pan with oil is heating up, the pieces need to be dipped in batter. Properly fry in hot fat until the dough becomes ruddy. Finished products are laid out on paper towels to absorb excess oil.

Instead of flour, they sometimes use ground oatmeal, bran, or chopped corn grits.

In lavash

Georgian cuisine is rich in inventive recipes. For example, a small piece is cut off from a pita leaf, from which an envelope is wrapped. It is superimposed cheese, cut into pieces or bars. Lavash with suluguni should be fried in a frying pan without oil until a golden crust appears, while the fire is set to medium. Get a delicious and easy to prepare snack.

You can cut the pita bread into four parts. Twenty-gram slices are made from cheese. Small branches of greenery crumble. Wrap the ingredients in a part of the pita bread. Fry the resulting squares for 5 minutes, turning over a couple of times.

Another recipe is a little more complicated. For half a kilogram of cheese you need: thin pita sheets (from 3 to 5), 3 or 4 tomatoes, cilantro, dill and parsley in bunches.

The cheese is cut into small cubes, crumbled sprigs of greens are mixed with them. The skin is removed from the tomatoes. Divide them into rings and lightly add them. Each bread sheet is divided into 2 parts. Stepping back a little from the edge, 2 or 3 tomato slices are placed on a leaf, they are sprinkled with a pinch of greens and cheese slices. The semblance of shawarma is wrapped. The pan must be dry and hot. Products are stacked so that the seam is on the bottom. Fry for about a couple of minutes on both sides.

With cheese

Cheese breading makes suluguni a doubly incomparable delicacy. To fry the food, you will need products: white crackers (a full cup), grated parmesan (30 grams), suluguni (600 grams), a couple of eggs, half a cup of flour, a little ground paprika, black pepper and butter.

Suluguni, cut into pieces or bars, is alternately dipped in flour, in a stirred egg, in a mixture of parmesan, crackers and spices. Fry the product on both sides in hot oil until a crust appears.

Suluguni is a rather expensive cheese. If you buy it not in an ordinary grocery store, but in a special department of cheeses with their great variety and the “correct” country of origin.

Fried suluguni, if you haven't tried it yet, it's very tasty. It seems that this cheese is specially created for frying: no other cheese can melt and spread like that on a hot sandwich. Therefore, if you want to eat melted (but not “flowing” in your hands!) Cheese, you should take action.

To fry suluguni, you need to make a crust on its surface, which will not allow the cheese to spread. Such a crust can be made from flour, breadcrumbs, a beaten egg or lionnaise.
It won't just be delicious, it will be incredibly delicious. Even though it's high in calories.

Cooking time - 15 minutes.
Calorie content: about 290 kcal

Ingredients

• suluguni cheese - 200 grams
• egg - 1
• flour - 70 grams
• sesame - 50 grams
• vegetable oil for frying

Cooking

Large photos Small photos

Cut the cheese into pieces of any size and shape.



Prepare ingredients for dipping and rolling. A plate of flour. A plate with sesame.



Whisk the egg in a bowl until smooth.



Now we will “dress” all the pieces in a shirt, and then immediately fry one piece after another. Roll the cheese in flour.



Dip into the egg mixture.



Roll in sesame.



Again, dip into the egg.



We finish with sesame seeds.



When all the pieces are ready, pour vegetable oil into the pan, heat it and fry the pieces of cheese over medium heat on both sides. The oil should only warm up, not be hot, otherwise the breading will burn out immediately.

Serve fried suluguni immediately: it is tastier while melted and viscous.

On a note

1. If you want not only salty, but also spicy cheese, add a little adjika or your favorite spicy spices, sweet paprika, for example, to a beaten egg.

2. Even if you fry suluguni in breadcrumbs, dip twice in an egg and roll twice in breadcrumbs.

3. Fried suluguni is good with fresh herbs: cilantro, basil, thyme, mint.

4. Awesome hot sandwich it will turn out if you wrap the cheese cut into thin slices in a thin Armenian lavash and cook it that way (in a frying pan, in the oven or in the microwave). It's even more interesting if you stuff this sandwich with tomato slices.

5. You can fry suluguni and pour it with an egg - then you get a great omelet, almost "Benedict". Then it will spread, of course, but maybe that's what you intended?

6. Fried suluguni is hardly suitable for treating guests, as it is served immediately, but making a few pieces for friends who suddenly drop by for a cup of coffee is a great idea!

7. Cheese of this variety is quite high in calories (about 290 kcal), so it is well suited fresh vegetables. As well as dips (for example, from fresh tomatoes) and sauces (for example,).

8. You will be surprised, but Georgians cook fried suluguni just like that. Without any fuss. Melt the ghee in a frying pan, cut the cheese into 1-1.5 cm layers and fry. It turns out "soft rubber", which can be sprinkled with finely chopped or dry mint, put on a piece of fresh pita bread and eat. Immediately and immediately.

Reference. Suluguni is one of the many varieties of cheese. The real Suluguni comes from Georgia (the Samegrelo region is considered the homeland). It is a cheese with a very delicate, mild sour-milk, salty taste. Brine, white or slightly yellowish, without crust, with a layered surface.

In our stores, branded Georgian suluguni is sold, and it is not cheaper than Italian and French cheeses for gourmets. Quite popular is its pseudo-clone - the “economy option”, which has a not so harmonious taste as the original, but quite a nice taste.

I love fried suluguni cheese. In general, ideally, it would be nice if the cheese was smoked, you don’t even need to roll it in flour. But, unfortunately, they don’t sell it here, and I only get it after trips to Georgia.

Highly simple snack. As simple as it is quick to make. The truth disappears from the table quickly enough, especially if accompanied by beer.

All you need to prepare is:

• Sulguni cheese
• Breadcrumbs
• Chicken eggs
• Optional - good adjika or seasonings to taste
• Vegetable oil for frying

Break the egg into a suitable bowl,

Let's break it down. If desired, add adjika and / or seasonings.

Then cut the cheese into slices about 1 cm thick.

Dip the cheese one by one into the egg.

then breaded in breadcrumbs.

We repeat the process 2 or 3 times. The main task is to achieve a dense shell of breadcrumbs on cheese.

Otherwise, when frying, the cheese will corny flow out.

Heat up vegetable oil in a frying pan. No need to overheat the oil - just warm it up well - otherwise the breading will burn out instantly. Fry the cheese pieces on both sides over medium heat.

Next, serve and serve hot on the table. Cheese can be served with thick dips, the same “Tzatziki (Tzatziki)”, or the same tomato sauce.

Recipe 2: Suluguni fried in flour (step by step photos)

Cheese ... Cheese ... Cheese ... Let's remember the cartoon "Chip and Dale", how Rocky's mustache stood up straight at the sight of cheese, his eyes became large and he said "Syrrrrrrrrrrrrr" with such rapture and passion.

• 1 package of suluguni cheese (pizza mozzarella or hard cheese)
• 2 eggs
• breadcrumbs for breading
• frying oil

Cut the cheese into pieces 1-1.5 cm thick.

Whisk the eggs. Dip a piece of cheese first in the egg.

Then in flour.

Then back to the egg.

Then in breadcrumbs. you need to roll it well so that the crackers cover the entire surface, otherwise the cheese will “run away”.

Fry on both sides until golden brown.

Recipe 3: Fried Suluguni with Tomatoes and Potatoes

Warm appetizer of Suluguni and tomatoes

• Tomatoes 500 gr.
• Red onion 80 gr.
• Suluguni cheese 400 gr.
• Vegetable oil 40 ml.
• Cilantro 20 gr.
• Parsley 20 gr.
• Dill 20 gr.

Cut tomatoes and onions into rings

Grate suluguni cheese

Chop greens (cilantro, dill, parsley), mix with oil, salt and pepper

Mix tomatoes, onions and herbs. Put in a fireproof dish and cover with suluguni cheese.

Put in an oven preheated to 220 degrees for 7-10 minutes.

Garnish with cilantro leaves before serving.

Recipe 4: Fried suluguni in pita bread with tomatoes and herbs

I like to pamper my loved ones with suluguni in pita bread. In nature, you can cook this dish on the grill. I have a grill pan at home. Ribbed like that. I will not give the exact weight of the products. All "by eye".

• half a kilo of suluguni
• 3-5 sheets of thin lavash
• 3-4 tomatoes
• a bunch of cilantro, dill and parsley / the more greens - the better /

Grind suluguni. Cut into small cubes.

We finely chop the greens. Mix with shredded cheese.

Tomatoes are peeled. Cut into rings. We add a little.

Lavash sheets are cut in half.

We put 2-3 mugs of tomato on pita bread. You need to put it 1/3 from the edge.

Pour a couple of sacks of cheese with herbs on top.

Roll up in an envelope. A la shawarma.

Put on a preheated pan WITHOUT oil seam down.

We fry for a minute or two. How to "grab", i.e. pita bread will harden - turn over.

Under chilled white semi-sweet wine - you can swallow your fingers.

Recipe 5: Suluguni fried in pita bread: the easiest recipe

The Georgian woman told me how to use lavash and suluguni correctly. It is necessary to cut off a piece of pita bread, wrap it in an envelope (I could not imagine an envelope made of pita bread). In a dry frying pan, fry pita bread with suluguni over medium heat until a crust appears.

I took the liberty of modernizing this dish a bit. I bought cilantro and tarragon (aka tarragon and trakhun grass, as one of my acquaintances says).

I cut the pita leaves into 4 parts. From a piece of suluguni I cut off slices of 20 grams each. I cut the greens finely.

I lit a medium fire in my stove, put the pan on, and warmed it up properly. And he slammed "envelopes" of pita bread at her.

Fried. The whole process took about 5 minutes. I flipped 2 times. As soon as the molten suluguni began to stand out from the cracks of the "envelopes", I stopped the process. I threw the resulting product into a plate and waited for it to cool a little.

Got some great buns! Very cool snack.

Thanks to the Georgian comrades for a simple and delicious recipe.

In batter, you can fry a variety of foods - fish, meat, vegetables, fruits. Have you tried cheese in batter? If not, then be sure to cook this appetizer, perhaps it will become one of your favorites.

Any hard or semi-hard cheese is suitable for cooking.

• The batter is prepared on the basis of eggs and dairy products, sometimes beer is used as the basis. You can add various spices to the batter according to your taste.

• You can cut the cheese into pieces of different shapes - plates, sticks, cubes.

• You can make a snack grated cheese by rolling it into balls. Cheese balls are deep-fried, but cheese sticks and plates can also be fried in a small amount of oil. You can also bake cheese in batter in the oven.

Interesting Facts! Cheese, as you know, can be served not only for a snack, but also for dessert. The battered cheese is no exception. In France, there is a variant of cheese fried in sweet batter with vanilla or cinnamon.

Cheese in batter fried in a pan

Let's cook fried cheese in batter in a pan. Any hard cheese is suitable for its preparation.

• 200 gr. cheese;
• 1 egg;
• 50 ml of milk;
• 4 tablespoons of breadcrumbs;
• 1 teaspoon sesame;
• vegetable oil for frying;
• greenery for decoration.

Hard cheese cut into cubes of equal size. The optimal thickness of the pieces is 2 cm, the length is at your discretion. Pour the flour into separate bowls and breadcrumbs mixed with sesame seeds. In another bowl, beat the egg with the addition of milk. Salting the mixture is only necessary if the cheese used is unsalted.

Advice! If desired, you can add your favorite seasonings to the batter. For example, dry basil or thyme. You can give the batter a spicy taste by adding chili peppers to its composition.

Pour oil into the pan so that the height of the oil layer is 1 cm. Let the oil warm up, but do not heat it up to the maximum. Roll the cheese sticks in flour, then in the egg-milk mixture, then in breadcrumbs.

Read also: Pate from canned fish– 6 quick and unusual recipes

We spread the breaded pieces in a pan and fry on both sides until golden brown.

Adyghe breaded cheese

Try frying Adyghe cheese in batter, it will turn out very tasty snack. We will cook it in batter and breading.

• 600 gr. Adyghe cheese;
• 4 eggs;
• 4 tablespoons of flour;
• 300 gr. breadcrumbs;
• 1 teaspoon of salt;
• 0.5 teaspoon ground black pepper;
• vegetable oil for frying.

Prepare the batter: sift the flour and mix with salt and pepper. You can add any other spices you like. Separately, beat the eggs and mix them with flour. It turns out quite liquid dough.

Heat vegetable oil in a frying pan. Adyghe cheese cut into equal pieces. Pour breadcrumbs into a separate plate. Dip the cheese pieces in the prepared batter, then roll in the breadcrumbs. Immediately put the pieces of cheese in the pan and fry on both sides. Once browned, it's ready.

Cheese in beer batter

Brynza in beer batter is very popular in Bulgaria. It can be served as an appetizer for beer or as a side dish to a main course. The appetizer can be served with tomato or garlic sauce.

• 350 gr. cheese;
• 50 ml soy sauce;
• 2 tablespoons of flour;
• 1 egg;
• 1 glass of beer;
• vegetable oil for frying.

To prepare this appetizer, you need fresh cheese. If you bought too salty cheese, then it must first be soaked in cold water by periodically changing the water. Soaking time depends on the degree of saltiness of the cheese. In order for the cheese to quickly acquire the desired taste, it is cut into pieces before soaking.

Put the pieces of cheese on a plate and pour over soy sauce, stir gently. We leave for 10-15 minutes.

In a separate bowl, break the egg, beat it. Add beer, stir. Gradually add flour and knead until lumps disappear. Pour oil into a cauldron or stewpan in such an amount that pieces of cheese can be completely immersed in it. Dip cheese in batter and deep fry until golden brown.

Deep-fried cheese balls

Beautiful and original snack – cheese balls deep-fried. Here is one of the recipes.

• 200 gr. cheese;
• 2 eggs;
• 50 gr. butter;
• 450 ml of water;
• 500 gr. flour;
• 100 gr. peeled sunflower seeds;
• 0.5 teaspoon salt.

We put in water butter and salt, bring water to a boil. Pour flour into boiling water, mix and remove from heat. Once the dough has cooled down a bit, beat in the eggs one at a time and add the grated cheese. Knead. Let the dough rest under a napkin for about half an hour.

Read also: Appetizer from waffle cakes– 5 amazing delicious recipes with different fillings

Grind the roasted sunflower seeds in a blender to the state of fine crumbs. We roll up a sausage from the dough and cut it into pieces, roll a ball the size of Walnut. Roll the balls in crushed seeds. Deep fry them until golden brown.

Suluguni in batter

Try to cook suluguni in batter. Suluguni is pretty salted cheese, so the batter for it should be salted sparingly.

• 300 gr. suluguni cheese;
• 1 glass of flour;
• 2 eggs;
• 200 ml light beer;
• salt, black pepper, ground paprika to taste.

Sift the flour into a bowl, add salt and spices to the flour, mix. Separately, beat the egg, gradually add beer to the beaten egg, constantly stirring. Then add a mixture of flour and spices to the egg-beer mass. Mix everything thoroughly so that not a single lump remains.

Cut the suluguni into slices 0.7-0.8 cm thick. Heat the vegetable oil in a frying pan. Pieces of cheese one by one we prick on a fork, dip in batter and put in a frying pan with oil. Fry on both sides until golden brown. Lay the cheese slices on paper towels to remove excess oil. Serve the appetizer hot, garnished with herbs.

Cooking in the oven

You can cook cheese in batter in the oven, this dish will turn out less fatty.

• 200 gr. cheese;
• 1 egg;
• 70 gr. flour;
• 50 gr. sesame;
• vegetable oil for the pan.