Bulgarian Fried Cheese or Kashkaval Pane is an appetizer that is made by breading and frying kashkaval cheese. Kashkaval is Bulgaria’s popular yellow, semi-hard cheese made from sheep’s milk that can be spicy or bland. It’s great for grating, cooking and melting, and is similar to Italian pecorino or Greek kasseri, but can variously taste like provolone and even pungent blue cheese (without any hint of mold).
If kashkaval cheese isn’t available, Italian provolone or fontina, or halloumi from Cyprus can be used.
Kashkaval Pane is an Eastern European street food favored for its portability and crunchy, melty goodness. It’s also popular in pubs and clubs, and is similar to Czech Syr Smazeny except the Czech variation is made with Edam, Gouda or Swiss cheese.
Bulgarian Fried Cheese (Kashkaval Pane) Recipe
Makes 6 servings of Bulgarian Fried Cheese.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings Fried Cheese
– Canola oil or other neutral oil for frying
– 1 pound kashkaval, provolone, fontina or halloumi cheese
– All-purpose flour
– 2 to 3 large eggs, beaten
– 2 to 3 cups fresh breadcrumbs or panko crumbs, or matzo meal
– Flat-leaf parsley or lovage for garnish
Pour canola oil to a depth of 2 to 3 inches in a large, heavy-bottomed skillet andf heat until it reaches 350 degrees (use a fryer theromemter if possible). Meanwhile, cut 1 pound of kashkaval cheese into 1/2-inch-thick slices. Dredge slices first in flour, then in beaten eggs and finally in bread crumbs, panko or matzo meal.
Fry cheese in batches, turning once, until golden brown. Drain on paper towels and serve immediately, garnished with parsley or lovage.