Fried cheese

Fried cheese is a dish prepared using cheese that is fried in oil.[1] Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried.[2] It can be served as an appetizer or a snack.[2][3] Fried cheese is a common food in Brazil,[1] and is typically served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey.[4] Fried cheese is served as a tapas dish in Spain,[5] and in Spain fried cheese balls is referred to as delicias de queso (English: "Cheese delights").[6] It is also a dish in Italian cuisine.[7] Fried cheese is typically served hot, right after being cooked.[5][6][8] It may be accompanied with a dipping sauce or coated with a dressing.[5]


Fried cheese has been documented as being a popular dish in Cairo, Egypt, during the Middle Ages, and remained a part of the cuisine through the time of the Ottoman occupation.[4] After this period, its popularity markedly decreased with time.[4]


Fried cheese curds are cheese curds that have been fried. It can be served with a dipping sauce.[9]

Queso Frito (English: "fried cheese") is a fried cheese dish with several variations around the world.[10] Spanish versions sometimes use paprika to spice the dish.[10] It is also a dish in Central American cuisine.[lower-alpha 1]

Malakoff is a Swiss fried cheese dish.

Mozzarella sticks are slices of mozzarella cheese that are battered or coated in bread crumbs and then deep-fried or pan-fried.[12] The dish can also be baked,[13] rather than fried.

Saganaki is a Greek term that refers to dishes prepared using a small frying pan. The most common saganaki is fried cheese.[14]

Smažený sýr (Czech) or Vyprážaný syr (Slovak) is a cheese that is prepared by being coated in flour, placed in an egg wash and then coated with bread crumbs, after which it is deep fried.[15] It is a common street food in the Czech Republic and Slovakia.[15]

Kaassoufflé is a deep-fried Dutch fast food snack of cheese inside a breaded wrap.

In Hungary fried cheese is a common cheap dish, served in restaurants or at home, usually made from the locally popular trappista cheese which makes up 70% of the country's cheese consumption. It is a poor man's version of vegetarian food in restaurants which don't really care to offer more professional vegetarian dishes and only resort to fried cheese and deep fried vegetables as a main course option to any person who doesn't eat meat. Its name is "rántott sajt" which simply means "fried cheese" or "deep fried cheese". It is almost always served in a square or in a triangular shape.

Commercial production

Mozzarella cheese is often used by fried cheese food manufacturers, because it has a desirable gooeyness when melted and because it has a neutral flavor that is "widely acceptable".[16]

Health concerns

A significant amount of oil is absorbed into cheese when it is fried, and the frying of cheeses adds advanced lipid end products[17] and dicarbonyls to advanced glycation end-products that are already present in cheeses.[1] The advanced lipid end products are generated in a chemical reaction that occurs when the oil is intermingled with the proteins in cheeses.[1] Furthermore, most cheeses are salty.[1][18] As such, fried cheese has been described as an unhealthy dish.[1]

In Brazil, the chronic consumption of fried cheese has been demonstrated to be one of the dietary risk factors associated with oral cancer incident rates.[lower-alpha 2]

See also


  1. "Central America (queso blanco, queso fresco, or queso frito) ..."[11]
  2. "Chronic consumption of fried cheese was among the dietary risk factors associated with the incidence of oral cancer in Brazil."[1]


  1. 1 2 3 4 5 6 7 Losso 2016, p. 38–39.
  2. 1 2 Parkinson, R.L. (2004). The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion. F+W Media. p. 42. ISBN 978-1-60550-472-8. Retrieved May 26, 2016.
  3. Stern, J.; Stern, M. (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 223. ISBN 978-0-547-05907-5. Retrieved May 26, 2016.
  4. 1 2 3 Lewicka, P. (2011). Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean. Islamic History and Civilization. Brill. p. 239. ISBN 978-90-04-19472-4. Retrieved May 26, 2016.
  5. 1 2 3 Casas, P. (2007). Tapas: The Little Dishes of Spain. Alfred A. Knopf. p. 160. ISBN 978-0-307-26552-4. Retrieved May 26, 2016.
  6. 1 2 Casas, P. (2014). 1,000 Spanish Recipes. 1,000 Recipes. Houghton Mifflin Harcourt. p. 64. ISBN 978-0-544-30908-1. Retrieved May 26, 2016.
  7. Esposito, M.A. (2010). Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen. St. Martin's Press. p. 15. ISBN 978-1-4299-3152-6. Retrieved May 27, 2016.
  8. Kordsmeier, K.P.; Geldhauser, H. (2015). Atlanta Chef's Table: Extraordinary Recipes from the Big Peach. Chef's Table. Globe Pequot Press. p. 89. ISBN 978-1-4930-1609-9. Retrieved May 27, 2016.
  9. Call, The Morning (May 10, 2016). "Lehigh Valley food truck mania: Three festivals this summer". Retrieved May 26, 2016.
  10. 1 2 Bittman, M. (2009). The Best Recipes in the World. Potter/TenSpeed/Harmony. p. pt218. ISBN 978-0-307-48217-4. Retrieved May 26, 2016.
  11. Losso 2016, p. 369.
  12. Bronski, K.; Bronski, P. (2013). Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet—and Even Those Who Aren't. The Experiment. p. 74. ISBN 978-1-61519-157-4. Retrieved May 26, 2016.
  13. Karmel, A. (2010). Top 100 Finger Foods. Atria Books. p. 45. ISBN 978-1-4391-6495-2. Retrieved May 26, 2016.
  14. Salvia, Vanessa (May 25, 2016). "Decoding Greek dishes". The Register-Guard. Retrieved May 26, 2016.
  15. 1 2 Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 109. ISBN 978-1-59884-955-4. Retrieved May 26, 2016.
  16. 1994. "Restaurant Business". Volume 93. Restaurant Business. p. 140. Retrieved 26 May 2016. (subscription required)
  17. Losso 2016, p. 164.
  18. Losso 2016, p. 209.


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