Cheese Poppers recipe with step by step photos
Like Cheese Poppers-
Cheese poppers are a treat to the taste buds, you can make it for a party or a high tea and we assure you, your guests would drool over it. If you like the recipe, the links given below are some similar recipes :
For The Batter Of Cheese Poppers-
For the batter to coat the Cheese poppers, in a deep bowl take the plain flour.
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Gradually add water to form a smooth batter. We have used around ¾ cup of water. The quantity of the water will depend upon the quality of your flour.
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Mix well with a whisk to make a lump-free, thick batter. Keep aside
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For The Herb Mixture-
For making the herb mixture for Cheese poppers, in a small bowl take the dried mixed herbs
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Add the chilli flakes.
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Add salt and black pepper to taste. Use salt moderately as cheese slices are already salty. Mix well.
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How To Make Cheese Poppers-
For preparing the Cheese poppers, place a cheese slice on a flat, dry surface. Remove them from the refrigerator approximately 10 minutes before preparing the cheese poppers. If the cheese slices are too cold while rolling, they will start breaking and won’t hold the shape
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Place 1 portion of the herb mixture at one end of the cheese slice.
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Roll it up tightly. We have made use of Amul cheese slice which is easier to roll as compared to cheese slices of other brand.
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Cut the cylindrical roll into 3 equal pieces. Repeat steps 1 to 4 and make 12 more cheese poppers. We will now start coating them. Always make use of both hands, one for dipping in batter and other for coating in breadcrumbs which helps in keeping the breadcrumbs dry and preventing them from turning soggy.
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For coating the Cheese Poppers-
Dip a piece in the plain flour batter. Always dip the Cheese poppers in the flour batter first as it acts like a glue and helps in coating with breadcrumbs.
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Roll it in breadcrumbs till they are evenly coated from all the sides. You can also make use of panko breadcrumbs. Ensure the breadcrumbs are fine so they coat the cheese poppers better, which will potentially decrease the chance of cheese melting and oozing out while being fried. Repeat step 1 and 2 as double coating results into extra crunchy cheesy poppers.
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Repeat this procedure with all the pieces and keep all the Cheese poppers ready for frying. If not frying immediately, then you can refrigerate the cheese popper rolls. Also, refrigerating makes them firm which helps in frying easily.
For frying the Cheese Poppers-
For frying the Cheese poppers, heat the oil in a nonstick deep pan.
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Carefully put 3 Cheese poppers in the oil. Deep fry, without over-crowding the pan, so the temperature of the oil does not drop drastically.
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Deep-fry them on a medium flame till they turn golden brown in colour from all the sides. Do not stir too much or the Cheese popper might break.
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Remove Cheesy poppers on a plate.
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Serve the Cheese Poppers immediately with schezwan sauce.
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Recipe notes for Cheese Poppers-
We have used Amul cheese slices, make sure you do not use the cheese that has been at room temperature for very long and also not the ones that been cold and in the fridge. For this recipe it is very important to use cheese that is at room temperature for only 20 minutes or so.
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At times cheese on rolling will tear but don’t worry.
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Make sure the coat the Cheese poppers well in the plain flour-water mixture and then the breadcrumbs should be coated very well as well.
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You can deep-fry immediately or leave it in the fridge and then deep-fry.
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Do not fry more than 2 at a time. It wont consume time, as it cooks faster.
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Do not stir the Cheese poppers when they are in oil a lot as they will crack and the cheese will ooze out.
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Do not fry on a slow flame, deep-fry on a medium flame.
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Do not drain Cheese poppers on absorbent paper as the cheese if little also has oozed out it will stick ot the absorbent paper.