Thursday, May 22, 2014

Cheese Frenchees

Cheese Frenchee
(3-4 servings)


6 slices Good White Sandwich Bread
as needed Mayonnaise or Miracle Whip
6 slices American Cheese
1 large Fresh Egg, beaten
½ cup Milk
¾ cup All-Purpose Flour
½ tsp. Salt
2 cups Cornflakes, crushed
as needed Canola Oil or Peanut Oil, for deep frying


Spread the 6 slices of bread with mayo/miracle whip and then top 3 slices with 2 each slices of cheese. Place the 3 slices of bread without cheese on top of cheese topped slices. You can slice off the crusts or leave be, your preference. Once this is done, cut each sandwich into 4 triangles (12 total) and set aside. In a medium bowl, well combine the egg, milk, flour and salt. In a low-sided flat dish place the crushed cornflakes. Dip a sandwich triangle into the egg mixture and then into the cornflakes. Coat all sides of triangle and press to do so. Place the finished triangle on parchment paper on a sheet pan. Repeat process with remaining triangles placing on parchment paper. Make sure they don't touch each other. Place sheet pan in the freezer until triangles are well frozen (see note). When ready to eat them, heat oil in deep fryer or heavy cast-iron skillet to 375 degrees. If using skillet, make sure the oil is deep enough to cover all of the triangle when frying. Fry until golden brown during as needed (about 3 to 5 minutes total). Remove to paper towels to drain and cool slightly before serving.

Note: The Cheese Frenchees hold together better if frozen first. It also allows you to make a large batch and store extras in freezer for later meals. After freezing, place in zip-lock bags in freezer until needed.

Note: You can change out the type of bread and cheese for different taste effects too.

Ideas for Future Efforts

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