Great little Mediterranean recipe that can be served as an appetizer or dessert. Also, a great option for brunch, or as a snack. Quince is known as the fruit of love and originates from the Island of Crete. If quince preserves aren't available, try any preserve or marmalade.
- Cut cheese into 1/4" slices and then cut slices into quarters. Coat slices with flour, dip in egg, and fry in hot oil, turning until golden brown on both sides.
- Allow to cool slightly, and serve with a dollop of quince preserve on each slice.
I just whipped up 1 serving of this for me as a late dinner/snack. It is delicious. The mild cheese is molten under a shatteringly-crisp crust and the quince preserves (homemade - given me by a friend) are the perfect accompaniment. I will be making this a lot!
This was the first recipe I made for the ZWT II. What a great way to start my trip! This dish is easy, quick and really evokes the flavor of Greece. Suggestions for future chefs on this one...don't cut the cheese (hee hee!) too thin, it will break. Turning it in the frying pan with a spatula worked better than tongs. You certainly don't need to make a full pound (but you might want too!) I just made enough for me and my DH. While the fried cheese itself is nice, I thought it was really the combo of the fried cheese and quince preserves that made this dish so special.