This is for the purists, the cheese lovers, the low carbers, and those with an affinity for the national dish of Hawaii.
It all started the day before Christmas Eve when in the midst of a heated argument, my husband decided to fry a piece of cheese. It angered me because not only was it ludicrous, it meant another pan to wash. I wish I could say that I took a bite and it melted away all my hostility, but the truth is, he ate it himself and I shouted at him, saying “That’s the weirdest thing I’ve ever seen!”
A few days ago he placed a piece of fried cheddar cheese beside my laptop. I devoured it and was immediately shamed. He reveled in his redemption and now we are on a cheese frying marathon. Yesterday he fried some parmesan and that was even better than the cheddar. Today, while he’s at work, I decided to try it myself, and ended up creating several recipes.
Basic Fried Cheese
1 slice of medium thick cheese (even thicker might be okay, just not thin)
1 non-stick pan (this is crucial, though if I were brave, I’d try cast iron)
Heat non-stick pan to medium and cook cheese till the edges start to harden and it’s ready to flip. Turn it over and cook till firm. There’s a lot of wiggle factor here–I still haven’t mastered it, if the pan is too hot, you’ll just end up with spatula goo, which does eventually harden into the real thing which is quite tasty. My problem is that once I hear the cheese sizzling, see the oil flowing out of it, and smell the cheesy aroma, I can’t wait to eat it, so I prematurely attempt to flip it. Parmesan (since it’s harder) is easier to do than Cheddar–I think it’s tastier too.
Spam and Cheese Pancakes – Spamkes
Grate spam and cheese (cheddar and/or jack work well), smash into pancakes and fry in non-stick pan on medium heat. Flip after a few minutes. Pretty much the same procedure as the basic fried cheese recipe. Dipping these in yellow mustard is also good.
Cheese and Bacon Bit Pancakes
Smash grated cheese (I used Monterey Jack cheese) and real bacon bits (not the artificial kind) and follow same procedure as above.
My recipes on Food.com (4.6 star average rating)