Queso Frito con Membrillo (Pan-Fried Manchego with Quince Jelly)
Ingredients
- 300 g Manchego cheese
- 40 g plain flour
- 1 large egg
- 3 tbsp olive oil
- 80 g quince jelly or membrillo paste
- 3 fresh thyme
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 22 g
- Carbohydrate
- 21.7 g
- of which sugars
- 12.6 g
- Fat
- 36 g
- of which saturates
- 17 g
- Fibre
- 0.8 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the Manchego into 1 cm thick wedges or rounds. Beat the egg in a shallow bowl. Place the flour on a plate and season with a pinch of salt and pepper.
- 2
Dip each cheese slice into the flour, then into the beaten egg, coating evenly. Allow excess to drip off.
- 3
Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the coated cheese slices for 1–2 minutes per side until golden and the edges just begin to melt. Work quickly.
- 4
Transfer to a serving plate immediately. Add small spoonfuls of quince jelly alongside or dotted over the top.
- 5
Scatter with fresh thyme leaves and serve at once while the cheese is still warm and slightly gooey inside.
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