Crispy Fried Manchego Cheese | Queso Manchego Frito

Ingredients

• 120 ml (1/2 cup)virgin olive oil
• 340 g (12 oz)block Manchego cheese
• 60 g (1/2 cup)plain flour
• 2cage-free organic eggs
• 110 g (1 cup)panko breadcrumbs
• 1 g (1 tsp)dried rosemary
• to tastesea salt and black pepper
• to tastefresh parsley, for garnish
• to taste, optionalstrawberry jam, for dipping

Instructions

1. 1

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

2. 2

   Slice the cheese

   While the oil heats, cut the Manchego into slices 1 cm thick.

3. 3

   Prepare the bowls

   Put the flour in one bowl. Crack the eggs into a second bowl, season with sea salt and black pepper, and whisk. In a third bowl, mix the panko with the rosemary and a little sea salt.

4. 4

   Coat the slices

   Coat each cheese slice all over, first in flour, then in the egg, and finally in the seasoned breadcrumbs.

5. 5

   Fry until crisp

   Lay the coated slices in the hot pan in a single layer, leaving space between them. Fry in batches to avoid crowding, cooking for 1–2 minutes per side until golden and crisp. Transfer each batch to a paper-towel-lined dish.

6. 6

   Serve straight away

   Arrange the fried cheese on a serving dish with fresh parsley and strawberry jam for dipping. Serve at once.

What is fried Manchego?

Manchego is a Spanish sheep’s milk cheese from La Mancha, and frying it in a crisp coating makes a simple tapa-style bite. The cheese softens as the panko turns golden, giving each slice a crunchy outside and a rich centre.

This version keeps the seasoning straightforward: rosemary adds an aromatic note, while strawberry jam brings a sweet contrast. Serve it promptly, while the coating is still crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 632 calories, 28g protein, 23g carbs, 47g fat.

The cheese supplies most of the protein and fat, while the flour and panko contribute much of the carbohydrate; the olive oil adds further fat. Serve a few slices with a generous salad or vegetables to balance the plate with fresh produce.

Choosing the cheese

Manchego: use a block that can be cut into even slices about 1 cm thick. Even sizing helps the pieces cook at a similar pace.

Panko: these coarse breadcrumbs give the coating a light, craggy crunch. Press them gently onto the cheese so they adhere without crushing their texture.

Set up the coating

Three bowls: keep the flour, whisked egg and seasoned panko in separate bowls, arranged in that order. This makes it easier to coat each slice without making the breadcrumbs clumpy.

Even coverage: coat the edges as well as the flat faces. Any bare patches can let the cheese escape as it softens in the pan.

Fry in small batches

Pan space: arrange the slices in one layer with room between them, and cook in batches. If they are crowded, the coating may not crisp evenly.

Timing: fry each side for 1–2 minutes, watching for a golden, crisp surface. Transfer the slices to paper towels as each batch is done.

Serve while crisp

Straight away: the cheese is at its best soon after frying, before the coating softens. Keep finished batches on paper towels while you cook the rest.

For the table: offer the strawberry jam alongside rather than spooning it over the slices, so diners can choose how much to dip.

What to serve with it

Fresh parsley adds a green, fresh finish to the rich fried cheese. For a fuller spread, pair the slices with a crisp salad or other small plates.

The jam is optional, but its sweetness works well against the savoury Manchego and rosemary. Serve it in a small dish for dipping.

Recipe notes & tips

• Cut the cheese into even 1 cm slices so they fry at a similar rate.
• Arrange the bowls in coating order to make the breading process easier.
• Coat the edges as well as the faces of each slice.
• Fry in batches and leave space between the pieces.
• Have the paper-towel-lined dish ready before you begin frying.
• Serve the jam on the side to keep the coating crisp.

Variations

• Skip the jam: serve the fried cheese without a sweet dip.
• Change the herbs: replace the rosemary with another dried herb to vary the aroma.
• Add a little heat: season the breadcrumbs with a pinch of chilli flakes.
• Use a different dip: offer a savoury dip alongside the cheese.
• Make smaller bites: cut the cheese into smaller pieces and keep an eye on them as they fry.

Common mistakes to avoid

• Uneven slices: thick and thin pieces cook at different speeds; aim for 1 cm slices.
• Bare patches: exposed cheese can leak during frying; coat every face and edge.
• Crowded pan: the pieces will not crisp evenly; fry them in batches with space between.
• Oil not ready: the coating may absorb oil rather than crisp; let the pan heat over medium before adding the slices.
• Overfrying: the cheese can soften too much; remove each slice once both sides are golden and crisp.

How to store

These are best eaten straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a frying pan until crisp; the coating may not be as crunchy as when freshly made.

Frequently asked questions