Almond Crusted Fried Manchego Cheese Recipes

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE

Steps:

• Set up three bowls: 1 with flour, seasoned with salt and pepper; 1 with egg and 1 tablespoon of water and seasoned with salt and pepper and 1 with bread crumbs and ground almonds.
• Preheat oven to 450 degrees F.
• Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then the egg wash and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.
• For the Vinaigrette: Heat oil over low heat in sauté pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

ALMOND CRUSTED FRIED MANCHEGO CHEESE

Steps:

• slice cheese into 1/4 inch thick slices chop almonds finely and mix with breadcrumbs dredge cheese in flour and brush off excess dip in egg mixed with a bit of water dredge in almond/breadcrumb mix fry each side to a light brown and serve

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE AND SLIVERED ALMONDS

Steps:

• Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.
• Preheat oven to 450 degrees F.
• Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.
• Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.

MANCHEGO WITH ALMONDS AND GREEN OLIVES

Steps:

• Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
• Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

FRIED MANCHEGO CHEESE

Steps:

• Combine jalapeno and cilantro together in a bowl. Coat both Manchego cheese wedges with the mixture.
• Mix all-purpose flour, water, and crushed ice together in a bowl until there are no lumps in the flour. Dip cheese wedges into the batter.
• Heat vegetable oil in a large saucepan over medium-high heat. Dip cheese wedges into hot oil and fry until batter is crispy and browned, 3 to 4 minutes. Transfer fried cheese to paper towels layered on a plate to drain excess oil.

FRIED HERBED ALMONDS

Steps:

• Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

WARM ALMOND CRUSTED MANCHEGO CHEESE WITH HOT GARLIC VINAIGRETTE

Steps:

• To Make Hot Garlic Vinaigrette: Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.
• Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.
• Preheat oven to 450 degrees F.
• Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, (or any other small, open oven proof dish) with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread.