Fried Manchego Cheese With Romesco Sauce Recipe

If you’ve ever found yourself daydreaming about the perfect crispy indulgence that strikes the right balance between sophisticated and downright irresistible, then this fried Manchego cheese with Romesco sauce is your golden ticket to cheesy nirvana. Let’s dive into this delicious adventure and embrace the crunchy, melty goodness!

My Fried Manchego Cheese with Romesco Sauce is delicious. The warm wedges of Manchego are crispy on the outside and creamy inside.

They pair perfectly with a zesty tomato-red pepper sauce. I serve it as a starter, but it could easily be an accompaniment to any side dish or salad.

The cheese could just be melted on slices of bread instead, but both versions are a great way to eat a Catalan specialty.

Fried Manchego Cheese With Romesco Sauce Recipe Ingredients

• Manchego Cheese: Aged, nutty flavor.

  Rich in protein and calcium.

• Breadcrumbs: Adds crunch.

  Provides carbohydrates for energy.

• Roasted Red Peppers: Sweetness and color.

  High in vitamin C.

• Toasted Almonds: Nutty texture.

  Source of healthy fats and protein.

• Smoked Paprika: Smoky aroma.

  Enhances depth of flavor.

• Sherry Vinegar: Tangy note.

  Adds acidity and complexity.

• Cayenne Pepper: Optional heat.

  Boosts metabolism and flavor.

• Olive Oil: Healthy fats.

  Heart-healthy monounsaturated fats.

Fried Manchego Cheese With Romesco Sauce Recipe Ingredient Quantities

• 8 ounces of Manchego cheese, cut into wedges
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• 1/2 cup roasted red peppers
• 1/4 cup toasted almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

How to Make this Fried Manchego Cheese With Romesco Sauce Recipe

1. Start off by making the Romesco sauce. In a blender or food processor, add the roasted red peppers, toasted almonds, and garlic. Pour in the sherry vinegar and sprinkle in the spices. Blend until smooth.

2. While the blender is operating, dribble the olive oil in at a slow, steady pace. You’re looking for a well-emulsified, creamy result; that’s your cue to know when to stop drizzling. After the stop command, give the sauce a good seasoning test—make sure it has the right flavor for you—and then move it over to a serving bowl.

3. Establish a breading station with three shallow dishes: in the first, put flour; in the second, beaten eggs; and in the third, breadcrumbs.

4. Each wedge of Manchego cheese should be dredged in the flour. Excess flour should be shaken off. The next step is to dip the cheese in beaten eggs and allow any excess to drip off. The final coating on the cheese should be breadcrumbs, applied generously.

5. In a giant frying pan, warm approximately 1/2 inch of cooking oil over medium heat until it shines. Thicker oil acts like a radiant heat source that cooks the food’s exterior. Oil that is too hot will brown or crisp the outside before the inside is fully cooked, while oil that is too cool will result in serving limp, soggy versions of the same foods.

6. Take care to add the cheese wedges that have been coated in breadcrumbs to the hot oil. Make sure they are arranged apart from one another so they don’t stick together.

7. Sauté cheese wedges for 1-2 minutes per side, or until they turn a golden brown and crispy. Adjust the heat accordingly to prevent burning. Frying pan suggested. If you are using a cast iron skillet, use a medium flame. If the flame is too low, the cheese will stick to the pan. If the flame is too high, the cheese may scorch before it browns.

8. Transfer the fried cheese to a paper towel-lined plate to drain any excess oil. Use a slotted spoon.

9. Place the fried Manchego cheese on a platter for serving, and do not hold back on the freshly chopped parsley.

10. Serve without delay, accompanied by the Romesco sauce, which is to be used for dipping.

Fried Manchego Cheese With Romesco Sauce Recipe Equipment Needed

1. Blender or food processor
2. Shallow dishes (3)
3. Frying pan or cast iron skillet
4. Slotted spoon
5. Paper towels
6. Plate for serving
7. Measuring cups and spoons
8. Knife
9. Cutting board

FAQ

• What type of breadcrumbs should I use?For extra crispiness, you can use regular breadcrumbs or Panko.
• Can I prepare the Romesco sauce ahead of time?Indeed, the Romesco sauce can be prepared ahead of time and kept in the refrigerator for as long as 3 days.
• Is there an alternative to Manchego cheese?Any firm, aged cheese can take the place of Manchego, including Parmigiano Reggiano or aged Cheddar.
• What oil is best for frying the cheese?Canola oil is also a good substitute high smoking point oils while frying.
• Can I bake the cheese instead of frying?Certainly, the cheese wedges that have been coated can be baked on a baking sheet at 400 degrees Fahrenheit (200 degrees Celsius). They need to stay in the oven for about 10-15 minutes and then be taken out when they have achieved a beautiful golden brown hue.
• How do I store leftover fried cheese?Leftovers should be packed in a container that seals tightly and stored in the fridge for no more than 2 days. When the time comes to eat them, reheat in the oven to avoid that mushy texture.
• Is the cayenne pepper necessary?You can leave out the cayenne pepper if you want a milder sauce, but it does lend a bit of heat to the finished product.

Fried Manchego Cheese With Romesco Sauce Recipe Substitutions and Variations

Manchego cheese: Aged Gouda or Pecorino Romano has similar texture and a more intense flavor to that of what we know as Manchego.
All-purpose flour: Use chickpea flour or almond flour as a gluten-free substitute.
Breadcrumbs: Panko breadcrumbs create a lighter, crunchier coating. If gluten-free is necessary, use gluten-free breadcrumbs.
Frying: Good substitutes for frying are canola oil or sunflower oil.
Red peppers roasted: Used instead of sun-dried tomatoes for a smoky flavor, fresh red bell peppers can be used to keep the flavor profile more toward the mild end.

Pro Tips

1. Double Coating for Extra Crunch After the initial breading, dip the cheese wedges back into the egg mixture and then again into the breadcrumbs for a thicker, crunchier crust. This double coating can also help minimize cheese leakage during frying.

2. Chill the Breaded Cheese Once the cheese wedges are breaded, place them in the refrigerator for 15 to 30 minutes. Chilling them helps the coating adhere better and reduces the chances of the cheese melting too quickly during frying.

3. Oil Temperature Check Use a kitchen thermometer to ensure your oil is at the right temperature, ideally between 350°F (175°C) and 375°F (190°C). Maintaining the proper temperature will yield perfectly crispy cheese without burning or becoming greasy.

4. Enhance the Romesco Sauce For added depth, lightly toast the garlic in a pan before adding it to the Romesco sauce. Also, consider using a mix of sweet and hot smoked paprika for a balanced smoky flavor profile.

5. Presentation Matters Arrange the fried cheese wedges in a circle or a fan shape on a serving platter, with the Romesco sauce in a small bowl in the center for an elegant presentation. Sprinkle extra toasted almonds and parsley over the top for added texture and color.