Original German Fried Cheese : A Practical Guide for Small Pub Owners

(This is a german fried cheese plate. Simple, no garnish, fries and beer – and it works.
Let’s make it.)

Tired of basic mozzarella sticks?

Let’s level up your bar menu with an authentic German-style fried cheese. It’s insanely simple, high-margin (especially in the U.S. where cheese is cheap), and goes perfectly with beer. This recipe is used in a real restaurant (of course me..) with great feedback from U.S., Slovak, and German customers.

---

1. Choose the Cheese

Use Monterey Jack, Edam, or Gouda.

• Monterey Jack: Cheap and really tasty when hot, but loses flavor/texture when cooled. Easily found at Costco.
• Edam (Recommended): Higher fat (around 40%), stable melt, slightly chewy when cooled
  — great all-rounder.
• Gouda (3-month aged): Fantastic flavor but might be pricey depending on region.

Tip: Slice the cheese into two 1–1.5 cm thick triangles
(triangle cut = approx. 35% more surface area than rectangular) → melts faster, crisps better. No greasy. If using round blocks, cut like pie slices.

---

2. Must-Have Sides

Serve with:

• French fries
• Tartar sauce
• Strawberry jam
  (Yes. Strawberry jam. It’s a legit combo from Germany/Czech. Surprising but loved by all my American & European customers. One of them was Hotel CEO from Austria)

---

3. Coating: The Real Secrets

(1) Sift your flour.

Use cake flour or all-purpose(Recommend: Cake flour), but always sift it. → This creates a fine powder that clings better to cheese and prevents explosion during frying.

---

(2) Spray the cheese with water.

Cheese is dry, and flour won’t stick well on its own. Spraying water = better flour adhesion = better egg coating = stronger panko crust. Don’t skip this step.

---

(3) No double breading.

Unlike chicken, double breading for cheese = too heavy & greasy → And takes too long to cook the inside.

---

4. Coating Steps

(1) Cut cheese into triangles
(2) Spray lightly with water
(3) Dust with sifted flour
(4) Dip in egg wash (use 3–4 eggs, cheese must be fully submerged)
(5) Cover in panko breadcrumbs (single coating only) → Make sure no white flour is showing — press well

Pro tip: Save leftover egg wash in the fridge. Add 2 fresh and reuse in a day. (I know eggs are expensive in the U.S now.) Save every drop.

---

5. Frying

• Deep-fry at 170°C (338°F) for 2–3 minutes
  (Test timing based on your fryer – cheese should melt but not burst)

• Serve with fries + tartar + strawberry jam + pickles

You can pan-fry on low heat, but the breadcrumbs will absorb more oil and cheese may not fully melt. → Deep-frying is best

---

6. Prep Strategy (Optional)

• Make 1–2 servings per batch
• Refrigerate and serve same day
• If stored too long, egg moisture will leak into breadcrumbs and ruin the texture
  → Best to prep right before service (takes ~10 minutes)

---

7. Final Note

This isn’t just a bar snack. It’s a premium, beer-pairing menu item that’s cheap to make and easy to execute. And it gives your bar a story — “authentic German-style cheese sticks” that nobody else is serving.

Taste ? Guaranteed. Don’t worry.

---

[Related Post : Fried Chicken Recipe – Built for small pubs.]