📝 About This Recipe
Transport your palate to the Balkans and the Levant with these irresistible fried Kashkaval wedges. This sheep's milk cheese is prized for its tangy, nutty profile and its unique ability to maintain a 'chewy' stretch without losing its shape when heated. Encased in a herb-flecked panko crust and finished with a kiss of wildflower honey, this dish represents the pinnacle of Kosher dairy indulgence.
🥗 Ingredients
The Cheese
- 1 lb Kashkaval Cheese (well-chilled, cut into 1/2-inch thick wedges)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten with a splash of cold water)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika (for a subtle earthy depth)
- 1/2 teaspoon Garlic powder
For Frying
- 1 cup Vegetable oil (or enough for shallow frying; use a neutral oil like canola)
The Finishing Touches
- 2 tablespoons Wildflower honey (for drizzling)
- 2 sprigs Fresh thyme (leaves stripped)
- 1 Lemon (cut into wedges for serving)
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
-
1
Slice the Kashkaval wheel into uniform wedges approximately 1/2 inch thick. Place them on a tray and pop them in the freezer for 10 minutes; this ensures the cheese doesn't melt too quickly before the crust is golden.
-
2
Prepare your breading station using three shallow bowls. In the first bowl, place the flour and a pinch of salt.
-
3
In the second bowl, whisk the eggs with a teaspoon of cold water until completely smooth and slightly frothy.
-
4
In the third bowl, combine the panko breadcrumbs, dried oregano, smoked paprika, and garlic powder. Mix well to distribute the spices.
-
5
Take a chilled cheese wedge and dredge it lightly in the flour, shaking off any excess. Every surface must be covered.
-
6
Dip the floured wedge into the egg wash, ensuring there are no dry spots.
-
7
Press the wedge firmly into the panko mixture. For an extra-sturdy crust, dip the wedge back into the egg and then once more into the panko (double breading).
-
8
Repeat the process for all wedges and place them back on the tray. Chill the breaded wedges in the refrigerator for 15 minutes to help the coating adhere.
-
9
In a heavy-bottomed skillet or cast-iron pan, heat about 1/2 inch of oil over medium-high heat. The oil is ready when a breadcrumb sizzles instantly upon contact (approx 350°F/175°C).
-
10
Carefully place 3-4 wedges in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy cheese.
-
11
Fry for 1.5 to 2 minutes per side until the crust is a deep, appetizing golden brown. Use tongs to flip them gently.
-
12
Remove the wedges and drain them briefly on a wire rack set over paper towels to maintain maximum crispness.
-
13
While still hot, drizzle the wedges with the wildflower honey and sprinkle with fresh thyme leaves and flaky sea salt.
-
14
Serve immediately while the cheese is gooey and the exterior is shatteringly crisp.
💡 Chef's Tips
Ensure the cheese is very cold before frying to prevent it from leaking out of the breading. Double breading is the secret to a professional finish; it creates a thick barrier that traps the melting cheese. Use a neutral oil with a high smoke point like grapeseed or canola to avoid a burnt taste. If you can't find Kashkaval, a firm Halloumi or a young Pecorino Toscano can be substituted, though the flavor profile will shift. Never salt the breading too much, as Kashkaval is naturally quite salty.
🍽️ Serving Suggestions
Pair with a crisp, chilled Israeli Sauvignon Blanc or a dry Rosé to cut through the richness. Serve alongside a fresh Israeli salad of finely diced cucumbers, tomatoes, and parsley. A side of spicy Harissa mayo or a cool Tzatziki provides a wonderful dipping contrast. Accompanied by warm pita bread and a few Kalamata olives for an authentic Mediterranean mezze experience.