From’chaud breaded with Provencal herbs

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Autumn is well established and I find that the current weather is ideal for tasting very comforting recipes . Like this From’chaud breaded with Provence herbs for example! It doesn’t get any more heartwarming, right?

The Ermitage cooperative , present for more than 90 years in the Vosges , challenged me to make this original recipe with their From’Chaud , a cheese that is traditionally eaten directly in its box, accompanied by bread, potatoes or vegetable sticks. A real success: these breaded cheese bites were tender to heart!

From'chaud breaded with Provencal herbs

The secret to making this recipe a success? Bread the cheese well to prevent it from escaping during cooking . I also recommend a double breading which will make your bite even more crisp.

For cooking, the oil temperature should ideally be 170 ° C / 180 ° C . Below this temperature, breaded cheese will not cook properly and may become soaked in oil. Above this temperature, it will tan too quickly and may not be melting at heart. The ideal is to have a cooking thermometer but if you do not have one: do not panic! Immerse a breaded cheese in the oil bath: if it fried instantly, without too much tanning, it’s perfect! Otherwise, increase or decrease the heat until you find the ideal temperature.

I advise you to do them at the last minute. If this is not possible (or if you have some left), it is possible to reheat them in the oven at 180 ° C for a few minutes.

You can enjoy this breaded cheese with a salad , in raw vegetables wraps or quite simply in the form of bites, as an aperitif.

You don’t have from’chaud? You can make this recipe with munster, camembert and even reblochon.

We go to the kitchen!

  • Step 1 :

    Prepare 2 containers: put the flour in one and the breadcrumbs in the other. Beat the egg with a fork and put it in a 3rd container with a pinch of salt and pepper. Add the Provence herbs to the breadcrumbs with a little salt and pepper and possibly the sweet pepper. To mix together.

  • 2nd step :

    Cut the cheese into 8. Coat each piece of flour, dip it in the beaten egg and then in the breadcrumbs. Repeat the operation a second time.

  • Step 3:

    Heat the oil (170 ° C / 180 ° C) and fry the cheese for a few minutes, until golden brown. Drain on paper towels and serve piping hot.

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