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READY IN
25 mins
Hot Cheese Skewers Recipe

Hot Cheese Skewers

An Ideal Recipe for Vegetarians
Graham

Recipe by  

Melting cheese wrapped in thin vegetable strips and fried in a crisp breaded outer layer. What's not to like?

I tend to use Reblochon cheese because it's easy for me to source and it's totally yummy. However, any soft-bodied chees (like Brie or Camembert) will work just fine.

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Hot Cheese Skewers

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 4:
1
aubergine (egg plant)
1 large
carrot
1 large
courgette (zucchini)
1
wheel Reblochon cheese
4 oz
plain flour
1½ tablespoons
curry powder
3
egg yolks
3 oz
breadcrumbs
 
Olive oil
 
vegetable oil
 
cherry tomatoes
 
Basil

 

How to Cook Hot Cheese Skewers

  1. Using a mandolin or a vegetable peeler, slice eight thin strips from each vegetable and fry them in just a drizzle of olive oil until soft and lightly browned on both sides.
  2. Cut the Reblochon cheese into 12 wedges. Lay two vegeatble strips into a cross. Place a wedge of cheese onto the top strip and fold the ends of the vegetable over onto the wedge. Fold in both sides so that the cheese is wrapped in vegetable. Repeat the process for all 12 wedges.
  3. Mix the curry powder with the flour in a dish. In another dish, lightly beat the egg yolks with a fork. Place the breadcrumbs into a third dish. Coat the chese and vegetable wedges in the flour mix, followed by beaten egg yolks, and then breadcrumbs.
  4. Skewer 3 wedges (1 of each vegetable) on 2 skewers and fry (turning once) in ½" (1cm) vegetable oil until golden brown. Serve the skewers with basil and cherry tomatoes.


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