How to make
Cut the cheese into large pieces, no thicker than a centimeter. Leave them at room temperature so they become soft and juicy after breading, not cold and hard inside.
Mix the breadcrumbs with the dried dill, garlic and salt. If desired, crumble the dried peppers into the dry mixture. The amount of breadcrumbs may vary depending on how thick you want your breading to be and whether it is single or double.
Beat the eggs with a little salt.
Heat the oil over medium to high heat - for example, out of 9 on the 7th or 8th.
Roll the pieces of cheese first in egg, then in breadcrumbs and repeat. Finish off with breadcrumbs so that a thick layer is formed.
Fry until golden on both sides and remove the finished breaded cheeses and place them onto kitchen paper to absorb excess fat.
Serve them warm, as a delicious appetizer for your drink.
Enjoy this flourless breaded cheese!
