Description
Goldbraun und knusprig umhüllen zarte Panaden eine saftige, geschmolzene Edamer-Käsefüllung. Außen herrlich kross, innen cremig und herzhaft – ein unwiderstehlicher Genuss für alle Sinne.
Ingredients
Scale
- 400 g Edamer cheese, grated
- Eggs
- Flour
- Breadcrumbs
- Oil for frying
Instructions
- Place the grated Edamer cheese in a large mixing bowl. Use your hands or a spoon to break up any clumps and ensure the cheese is evenly distributed. Cover the bowl tightly with plastic wrap or a lid.
- Transfer the bowl with the grated cheese to the refrigerator and let it rest for 24 hours. This resting period is essential as it allows the cheese to firm up, making it easier to shape into patties later. Do not add salt or pepper, as the cheese is already flavorful enough.
- After 24 hours, remove the cheese from the refrigerator. Take a small portion of the cheese and press it firmly between your hands to form a compact, round patty, about 1-2 cm thick. Repeat this process until all the cheese mixture is used up, resulting in several cheese patties.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Working one at a time, coat each cheese patty first in the flour, ensuring all sides are covered. Then dip it into the beaten eggs, letting any excess egg drip off. Finally, coat the patty in breadcrumbs, pressing gently so the crumbs adhere well to the surface.
- Heat a generous amount of oil in a large frying pan over medium-high heat. Once the oil is hot (but not smoking), carefully place the breaded cheese patties into the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
- Once the patties are evenly browned on both sides, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy breaded cheese patties hot, ideally with classic mashed potatoes or potato salad as a side dish. Enjoy immediately for the best texture and flavor.
Notes
Letting the grated Edamer cheese rest in the refrigerator for 24 hours is crucial for easy shaping and the perfect texture. Do not add salt or pepper, as the cheese provides enough seasoning. For extra flavor, you can experiment by adding a pinch of paprika or herbs to the breadcrumbs. Serve immediately after frying for the crispiest result.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
