How to make
Add about 10 tbsp. of water, or enough to make a thick mixture, into the flour mixed with the baking powder.
Pour the lime juice, Tabasco sauce and the spices with a pinch of salt.
Mix, until the mixture is smooth and lump-free.
The baking powder and lime juice should start to activate.
Cut the cheese into cubes and put it in the thick breading in parts. Scoop out each cube with a spoon and drop it into the hot oil.
As soon as the cheeses have puffed up and turned golden, remove them and place them onto a paper towel to absorb the excess fat.
Transfer them into a plate and serve them warm with favorite sauce or salad.
The recipe is extremely easy and simple, but it is distinguished by the fact that there is no egg in the breading and that it is slightly spicy because of the Tabasco and fragrant thanks to the lime juice and rosemary (you can also grate lime peel for more flavor. If if you do this, let it be on a very fine citrus grater and without grating the white part).
The only trick with these breaded cheeses is getting the thickness right, because if it's thin it will spread out and not stay on top of the cheese and if it's too thick it will be harder to puff up.
It's also important when frying that it's in a generous amounts of oil to cover the bites and not have to turn them, which risks them falling apart.
And last but not least, put the cheese cubes in the oil when it is very hot and don't be late to take them out with a slotted spoon as soon as they acquire a golden color. If the oil is not hot enough, the cheese may become runny.
