Why Does Cheese Leak Out When Frying Breaded Kashar?

Kashar softens and becomes fluid quickly when heated. The key to frying is to let the crust set before the cheese melts. If even a pinhole is left in the coating, melted cheese escapes through it and drips into the oil; cheese in the oil quickly darkens, foams, and spoils the oil. That is why an unbroken coating is even more important than its thickness when frying breaded kashar. Coat the edges, corners, and cut surfaces of each slice with the same care. If you keep one hand dry and the other wet while coating, the layers will not mix and the coating will come out more evenly.

Apply the coating twice. First dredge a slice of kashar in flour, dip it in beaten egg, and press it into breadcrumbs; then dip it in egg again and coat it in breadcrumbs again. This two-layer coating creates a much more secure crust than a single layer. Press the breadcrumbs into place by hand each time, especially along the edges. Panko makes the crust airier, but the gaps between its flakes are larger; double coating is even more important when using panko.

Chill the coated slices. Arrange them in a single layer on a tray and leave them in the freezer for 30–60 minutes; the cheese goes into the oil ice-cold, which delays melting. This gives the crust time to form. Cut the kashar into thick slices too: a slice 1–1.5 cm thick melts much more slowly than a thin slice. Thinly sliced kashar becomes fluid before a crust can form and leaks out regardless of the coating. Do not forget the slices in the freezer; a coating left there too long dries out and cracks during frying.

Fry briefly at a high temperature. Keep the oil at about 180°C / 355°F, and leave the slices in the oil only until the crust turns golden, usually for one and a half to two minutes. Frying longer gives the cheese time to melt. Do not crowd the pot; each slice should be able to float. Turn the slices once in the oil, hold them by the edge with tongs, and never press them down; pressing with a spatula cracks the crust and pushes the cheese out. Remove any cheese pieces that escape into the oil right away with a wire skimmer.

The type of cheese also affects the result. Fresh, soft kashar melts quickly; somewhat aged, drier kashar leaks more slowly and is better for breading and frying. Cheeses that do not melt, such as halloumi, can be fried even without a coating and will not leak. Let fried breaded kashar rest for a few minutes before serving; the inside of a slice just out of the oil is very fluid and may drain completely when cut. As the slice rests, the cheese firms up and the crust stays crisp.