📝 About This Recipe
This exquisite tapa brings together the nutty, buttery depth of Spain's iconic Manchego cheese with the floral sweetness of Membrillo (quince paste). When fried, the cheese softens into a decadent, molten interior while the Panko-almond crust provides a satisfying, golden crunch. It is a sophisticated play on textures and temperatures that captures the soul of a Spanish summer evening.
🥗 Ingredients
The Cheese
- 12 ounces Manchego Cheese (aged 6 months, rind removed, cut into 1/2-inch thick triangles)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten well)
- 1 cup Panko breadcrumbs (finely crushed)
- 1/4 cup Marcona almonds (finely ground into a meal)
- 1/2 teaspoon Smoked paprika (Pimentón) (sweet or bittersweet)
- 1/2 teaspoon Dried thyme (rubbed between palms)
The Quince Glaze
- 1/2 cup Quince paste (Membrillo) (cubed for easier melting)
- 1 tablespoon Sherry vinegar (adds essential acidity)
- 2 tablespoons Water (to adjust consistency)
- 1 sprig Fresh rosemary (for infusing the glaze)
Frying and Garnish
- 1 cup Extra virgin olive oil (for shallow frying)
- 1 pinch Flaky sea salt (Maldon or similar)
- 1 small piece Fresh honeycomb (optional garnish)
👨🍳 Instructions
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1
Prepare the Manchego by slicing it into uniform triangles about 1/2-inch thick. Ensure the cheese is cold from the refrigerator, as this prevents it from melting too quickly during frying.
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2
Set up a standard breading station with three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, combine the Panko, ground Marcona almonds, smoked paprika, and dried thyme.
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3
Dredge each cheese triangle in the flour, shaking off any excess. Dip it into the egg wash, ensuring all sides are coated, then press firmly into the almond-Panko mixture.
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4
For an extra-sturdy crust, repeat the egg and Panko steps (double breading). This creates a 'vault' that keeps the cheese from leaking out in the hot oil.
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5
Place the breaded cheese triangles on a parchment-lined tray and freeze for 15-20 minutes. This is a crucial step to ensure the crust sets and the cheese stays intact.
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6
While the cheese chills, prepare the glaze. In a small saucepan over low heat, combine the quince paste, sherry vinegar, water, and the rosemary sprig.
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7
Whisk the glaze gently until the quince has melted into a smooth, pourable syrup. Remove the rosemary sprig and keep the glaze warm.
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8
In a heavy-bottomed skillet, heat about 1/2 inch of olive oil to 350°F (175°C). The oil should shimmer but not smoke.
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9
Fry the cheese triangles in batches of 3 or 4 to avoid crowding the pan. Cook for about 60-90 seconds per side until they reach a deep golden brown.
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10
Use a slotted spoon or fish spatula to carefully transfer the fried cheese to a wire rack set over paper towels to drain.
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11
Immediately sprinkle the hot cheese with a tiny pinch of flaky sea salt to enhance the flavors.
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12
Plate the warm triangles immediately. Drizzle the warm quince glaze over the top or serve it in a small ramekin on the side for dipping.
💡 Chef's Tips
Use a 6-month aged Manchego; younger cheese melts too fast, and older cheese can be too crumbly to slice. Double-breading is non-negotiable—it acts as an insurance policy against 'cheese blowouts' in the hot oil. Ensure your almond meal is fine; if the pieces are too large, the crust will fall off during the flip. If you cannot find Marcona almonds, toasted hazelnuts or walnuts provide a lovely, earthy alternative. Always fry in olive oil for that authentic Spanish flavor profile, but ensure it doesn't reach its smoking point.
🍽️ Serving Suggestions
Pair with a chilled glass of Dry Fino Sherry or a crisp Spanish Albariño. Serve alongside a handful of fresh arugula tossed in lemon juice to cut through the richness. Add a few thin slices of Serrano ham on the plate for a salty, savory contrast. A small dollop of honeycomb on the side adds a luxurious, waxy sweetness that complements the quince. Great as a starter for a tapas-style dinner party alongside garlic shrimp (Gambas al Ajillo).