- Brie and/or Mozzarella cheese (either in blocks or sticks)
- 4 ½ cups Drum Rock Fis-Chic Mix
- 1 ½ cups Water
- 2 large mixing bowls
- Marinara sauce of choice
1. Add 3-4 cups of Drum Rock Fis-Chic to a large mixing bowl. In another bowl add 1 ½ cups of dry Fis-Chic, and slowly add about 2 cups water, one ½ cup at a time (the wash should be thick enough to lightly coat your finger, or the back of a spoon).
2. Slice the brie into manageable pieces (about 2 by ½ inch squares, that are around 1/4 inch thick). If you bought mozzarella by the brick instead of sticks, then do the same, otherwise you can leave the sticks whole or cut them in half for smaller bites.
3. Place the cheese sticks in the dry mix; coat well, shake off excess, then transfer to the wet wash. Coat, allow excess to drip off, then transfer back to the dry mix. Make sure to get a good dredge so that you have a nice crunchy coating. It is best to work with cheese that is well chilled, so placing the slices in the freezer for about 30-45 minutes until you’re ready to fry is a good idea.
4. Fill the fryolator with oil and turn to 375° F.
5. Once the oil is up to temp, working in batches, fry a few sticks/slices at a time. They should take no more then 1 minute to cook through; turn each slice so that all sides are golden brown. Don't leave in the oil for too long, otherwise all the cheese will melt out of the coating; we timed our cook, and 45 seconds seemed like the perfect amount of time.
6. Once cooked, remove from the oil and allow to drain on paper towels. Serve hot with your favorite marinara or dipping sauce!
Aside from the obvious deliciousness of crispy gooey fried cheese, this is a really convenient option for an appetizer because all the prep work can be done a day or two in advance, plus they come out best when the cheese is frozen. This is an easy-as-can-be treat that everyone will love.
So if you're a cheese lover like us, grab some Drum Rock Fis-Chic and fry up a batch in honor of National Moldy Cheese Day... you'll be glad you did!