Fried Kashkaval with Sweet Chili Sauce – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the paprika, salt and black pepper.

To assemble

1. 4
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
2. 5
   Freeze the breaded cutlets 15 minutes so the cheese doesn't melt and leak out of the coating during frying.

   Freezer

   💡A coating frozen onto the cheese hardens and clings to it: in the hot oil it browns and seals before the cheese inside melts.
3. 6
   Heat the oil in a deep pot to 180°C (355°F) and fry 2–3 minutes, until the coating is golden and crisp.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 7
   Transfer to paper towels.
5. 8
   Serve immediately with the sweet chili sauce.