fried cheese

Cut Queso de Freir into 1-inch cubes. In deep saucepan over medium-high heat, heat 1-inch vegetable oil. 

Fried Cheese Cubes with Dipping Sauces

TROPICAL Queso de Freír

lime juice

A Roasted Vegetable Salad topped with Fried Halloumi Cheese is delicious warm or cold, as a meal, or a side dish for anything grilled.

Roasted Asparagus &amp; Halloumi Salad

asparagus (trimmed)

olive oil

black pepper

red bell peppers (or

cheese

arugula leaves

capers

lemon (juice of)

Pre-heat oven to 400°

Line 2 baking sheets with parchment paper

Trim asparagus spears by gently bending each one; they will snap where the tender stalk becomes woody. (You can save the woody ends for soup stock)

On one parchment-lined baking sheet, toss the asparagus spears with 2 tbsp of the olive oil, and spread them out across the pan. Sprinkle with pepper.

On the other parchment-lined baking sheet, put the whole peppers, spaced apart

Put both baking sheets into the oven. After 10 minutes, use a fork to check that the asparagus is tender. (if they are very thick stalks, they may need another couple of minutes)

Remove asparagus from the oven and set aside.

Turn the peppers so that they are blistered on all sides. Roast them for a further 10 minutes. The skins should be charred and blistered, and the peppers will be collapsed and tender.

Remove peppers from the oven and immediately put them in a bowl with a lid, or use a plate or foil for a cover. Allow them to steam for 10 minutes

Remove stems from peppers. Cut the peppers in quarters lengthwise and remove skins. Slice the peppers into strips.

Add the sliced peppers to the baking sheet with the olive oil coated asparagus and toss to combine.

Heat 1 tbsp of olive oil in a skillet over medium-high heat. Fry the halloumi slices 3 minutes per side until golden brown.

Spread arugula on a serving platter. Arrange roasted asparagus and peppers over the arugula.

Scatter with capers, and drizzle with lemon juice.

Top with fried halloumi slices and serve

Fried mozzarella cheese sticks are one of the most popular appetizers out there. You can make and enjoy these from TGI Fridays at home.

TGI Friday's Fried Mozzarella Cheese Sticks

mozzarella cheese

all-purpose flour

cornstarch

breadcrumbs

milk

vegetable oil (for frying)

Cut cheese into long slices approximately 3/8 inch thick.

Blend together the flour and cornstarch in a bowl.  

Place a cheese slice into the flour, then dip into a bowl of whole milk, and then dip into the breadcrumbs.

Shake off excess breadcrumbs and place mozzarella stick on a wire rack.

Repeat until all cheese sticks have been dipped once. Discard the flour.

Place cheese sticks back into milk, then into bread crumbs for the second time, and shake off the bread crumbs.

Heat vegetable oil to 350 for frying.

Drop a few cheese sticks into hot oil and fry until golden brown. This should take no longer than 1 minute.

Remove cheese sticks from the oil and place them on a wire rack.

Repeat frying in batches with remaining breaded cheese sticks.

Serve with your favorite marinara sauce.

I tried these out and they came out wonderfully. The only thing is that I added some egg to make some sort of egg/milk mixture. Thanks!!

https://www.youtube.com/watch?v=GJbhhdZBM_I

Going out for dinner so often means having that extra special treat with your meal. This recipe was requested by readers just like yourself. I think that the TGI Friday's Mozzarella Cheese Sticks are extra special because the breading is thick and flavorful. So here is my version of this recipe. You will need to buy mozzarella cheese from the grocery store, but don't use the buffalo style, because it will be too soft. Buy the cheese in the brick and it will work just fine. Be sure to serve this one up with your favorite marinara sauce.

You can find this recipe at 
https://copykat.com/tgi-fridays-fried-mozzarella-cheese-sticks/


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TGI Fridays Fried Mozzarella Cheese Sticks

Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese

Warm halloumi, chickpea & lime salad

green bean

chickpea

lime

½ red chilli deseeded and finely sliced

½ red onion

ready-roasted peppers

cherry tomato halved

rocket

parsley

halloumi cheese sliced

Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.

Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.

Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

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