Fried Manchego Cheese with Lavender Honey
This Fried Manchego Cheese with Lavender Honey is a sweet, salty, and totally irresistible appetizer that's easy enough to make at home. Creamy Manchego gets lightly fried to golden perfection, then drizzled with a homemade lavender honey for an elevated bite that's simple yet fancy!
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Why is mozzarella the only cheese that ever gets breaded and fried? It's a technique that actually works with a variety of different cheeses, and Manchego is one of my favorites. It's mild, creamy, and firm enough to hold its shape during frying.
It also has way more complexity than mozzarella, especially when you pair it with something sweet like honey, or better yet, this fragrant, homemade lavender honey.
This recipe was always a crowd favorite back when I worked as a private chef. I'd serve it at parties and watch it disappear within minutes. It's that good!
The trick is to fry the cheese cubes quickly in hot oil, about 375° to 400°F, to keep them crisp on the outside while preventing the cheese from melting too much and oozing out.
Want more crispy fried appetizer recipes? Try my crunchy beer battered shrimp, these flavorful Greek tomato fritters, or this classic Sicilian panelle recipe.
Why This Recipe Works
- Manchego has just the right texture to stay intact while frying.
- Panko bread crumbs create a crisp, light coating.
- Lavender honey adds a floral note that complements the cheese's nutty flavor.
- It's an easy, make-ahead party appetizer that feels fancy with minimal effort.
Ingredient Notes
Manchego - This Spanish sheep's milk cheese is rich, nutty, and creamy, with a firm texture that holds up beautifully when fried. It's a nice change from the usual mozzarella and is a great entry point to exploring Italian cheeses and Mediterranean flavors.
Panko - These Japanese-style breadcrumbs are lighter and crispier than traditional breadcrumbs, making the fried coating extra crunchy without being greasy.
Lavender Flowers - Use culinary-grade dried lavender for infusing the honey. A little goes a long way to create a beautifully aromatic finish.
Honey - Choose a good-quality local or wildflower honey for the best flavor. Its sweetness balances the salty cheese and fragrant lavender perfectly.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small saucepan
- Fine mesh strainer
- Medium saucepan or Dutch oven
- Shallow bowls for breading
- Slotted spoon or spider strainer
- Kitchen thermometer
- Paper towels
How to Make Fried Manchego Cheese
Make the Lavender Honey
- Pour the honey and lavender flowers into a small saucepan over low heat and give it a stir.
- Once the honey just barely starts to bubble around the edges, turn off the heat and let steep for a minimum of 1 hour or up to 24.
- Pour the honey through a fine mesh sieve and use the back of a spoon to press the lavender flowers to extract all of their flavor and every last drop of honey.
- The honey can be stored in the refrigerator for up to 2 weeks.
Bread the Cheese
- Remove the rind from the Manchego, then cut into bite-sized cubes. Dredge each cube in flour, then dip in the egg, and finally coat with panko.
- Repeat with the remaining cheese cubes and place them in the refrigerator to chill while you heat the oil.
Pro Tip: Chilling the breaded cheese before frying helps the coating set and prevents the cheese from melting too quickly in the oil.
Fry and Serve
- Heat about 1 inch of vegetable oil in a medium saucepan with high sides. You want the oil to be very hot, around 375° to 400°F, so the exterior crisps up quickly without giving the cheese time to melt.
- Drop in a few breaded cheese cubes at a time, taking care not to overcrowd the pan, and fry until golden brown on all sides, turning as needed.
- Remove with a slotted spoon or strainer and transfer to a paper towel-lined plate to drain.
- Sprinkle lightly with salt while still hot.
- To serve, arrange the warm fried cheese cubes on a platter, then drizzle generously with lavender honey.
- Skewer each piece with a toothpick and serve immediately.
Tips for Frying Cheese
- Make sure your oil is hot enough before frying. If it's too cool, the cheese may melt before the coating crisps.
- Work in batches to avoid overcrowding, which can drop the oil temperature too much.
- Refrigerating the breaded cheese cubes helps them hold their shape during frying.
Variations
- Swap Manchego for halloumi, feta, or even sharp provolone for a different flavor profile.
- Add a touch of lemon zest to the lavender honey for brightness.
- Try thyme or rosemary in place of lavender for a more savory twist.
- Serve with a spicy pepper jam instead of honey for a completely different vibe.
- Leftover lavender honey can be used in tea, on toast, or drizzled over yogurt or a cheese plate.
Serving Suggestions
These fried cheese bites are best served hot, just after frying, with the lavender honey drizzled on top. Pair them with a refreshing cocktail like a spritz or this bubbly rosemary blueberry vodka spritzer.
For a tapas-style spread, include some tangy Spanish style gigante bean salad, crunchy crispy roasted chickpeas, grilled pan con tomate, and bright citrus marinated olives.
It's a fun and satisfying way to entertain guests or enjoy a relaxed weekend bite!
Storing and Reheating
These are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat in a hot oven or air fryer at 375°F until warmed through and crispy again, about 5 to 7 minutes. Do not microwave, as the coating will turn soggy.
Lavender honey can be stored in a sealed jar in the refrigerator for up to 3 months. Bring to room temperature before using if it solidifies.
FAQs
Yes! The honey can be made up to a week in advance and stored in the refrigerator. Just strain and keep it in a sealed jar.
You can omit it for plain honey or infuse it with another herb like rosemary or thyme instead.
You can, but the texture will be heavier. Panko gives a much lighter, crispier coating.
Not at all! Try other semi-firm cheeses like halloumi, fontina, or sharp cheddar. Avoid very soft cheeses that melt too quickly.
Yes, but they won't brown as evenly. Spray them well with oil and air fry at 400°F for about 5 to 7 minutes, turning once.
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Fried Manchego Cheese Bites
Ingredients
- 1 cup wildflower, clover or other light honey
- 1 tablespoon dried lavender flowers 2 tablespoons if using fresh
- 8 ounces Manchego cheese (½ lb)
- 1 cup all purpose flour
- 1 egg beaten with 1 teaspoon water
- 1 ½ cups panko bread crumbs more as needed
- vegetable oil or other light oil, for frying
- salt for sprinkling (optional)
- toothpicks for serving (optional)
Instructions
- Pour the honey and lavender flowers into a small saucepan over low heat and give it a stir.
- Once the honey just barely starts to bubble around the edges, turn off the heat and let steep for a minimum of one hour, or up to 24.
- Pour the honey through a fine mesh sieve and use the back of a spoon to press the lavender flowers to extract all of their flavor and every last drop of honey. Set aside.
- Remove the rind from the cheese, then cut into cubes.
- Dredge in flour, then dip in the egg, then coat with panko. Repeat with all the remaining cheese cubes, then place them in the refrigerator to set while you heat up the oil.
- Heat about 1 inch of vegetable oil in a medium saucepan with high sides. You want the oil to be fairly hot, around 375° to 400°F, so that the outside crisps up before the cheese oozes out. Drop a few breaded cheese cubes in the hot oil, being sure not to overcrowd the pan, and move them around, turning once if needed, until browned and crisp on all sides. Remove with a slotted spoon or strainer on to paper towels to drain, and sprinkle with a little bit of salt while still hot. Repeat with the remaining cheese.
- To serve, arrange the hot fried cheese cubes on a platter, then drizzle generously with the lavender honey. Skewer with toothpicks and serve immediately.
Notes
- Make sure your oil is hot enough before frying. If it's too cool, the cheese may melt before the coating crisps.
- Work in batches to avoid overcrowding, which can drop the oil temperature too much.
- Refrigerating the breaded cheese cubes helps them hold their shape during frying.
- Leftover lavender honey can be used in tea, on toast, or drizzled over yogurt or a cheese plate.
Excellent! It came out perfectly. We baked the cubes in our air fryer at 360 degrees for about 6-7 minutes. Voila!
Awesome! I'm so glad you loved it!!
Sounds awesome! I also have lots of fresh lavender outside!
Perfect! I think you'll love it. If you have lots of lavender, make a double batch of honey! We've been enjoying it on EVERYTHING!
Have fun in Spain and save room in your checked luggage for some olive oil! The prices there are unbeatable. I think I had a cone full of Jamon every day while I was there earlier this year. Also get some advice on the tapas, as it can range from incredible to mediocre. We were in Sitges (just outside of Barcelona), so I am afraid I cannot offer any help.
Also, I know honey is a classic on cheeses like this, any thoughts on a substitute for someone who is allergic to honey? Run into this with my daughter all the time. Was thinking maple syrup, but that is a very different flavor.
Thanks, Rod! Definitely planning to take back some goodies from this trip. Definitely olive oil, maybe some olives and even cheese! We are planning to go to the Dali museum and possibly Stiges.. or is it in Stiges? I forget. But if you have any recs there, I'm all ears! As for a substitute for honey... hmm. I think a nice jam would be lovely! But honestly, they are delicious even without the honey, so you'd be totally fine just skipping it.
This looks amazing!! I was in Madrid a few months ago and ended up buying and vacuum packing quite a bit of Manchego cheese to bring home -- I made some rosemary olive oil roasted almonds to eat with it, along with some olives also from Spain -- a nice little aperitif spread!! Next time I get my hands on more Manchego though I'll be making this!!
Thanks!! They're beyond yummy. I'm totally planning on bringing some cheese home from our trip. Any favorite spots in Madrid??