How to make
Cut the cheese into rectangles with a thickness of about 0.8″ (2 cm) and leave them for 30 minutes in the freezer. The flour is mixed with 2/5 cup (100 ml) of cold water and a pinch of salt and stirred until you get a smooth porridge.
The eggs are whisked separately. The cheese is immersed in a cup of cold water, then in the flour mix, then in the breadcrumbs, and finally in the beaten eggs.
Fry immediately in oil and then drain on a paper towel or napkin. Enjoy!
