Fried Manchego Cheese with Lavender Honey
This Fried Manchego Cheese with Lavender Honey is an easy appetizer recipe that's sweet, salty and seriously addictive! Creamy manchego cheese gets lightly fried, then drizzled with a sweet and herbal homemade lavender honey.
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There are so many things to say about this recipe, and yet also so little. It's fried cheese! What more do you need to know?
Well, actually, you should know that this is really two recipes in one. In addition to the crispy, gooey fried cheese, we're also making our own lavender infused honey to drizzle over top. This honey is not just good on the fried cheese, but on all cheese. It makes such a lovely addition to a cheese platter, and is also great stirred into tea or smeared on buttered toast. The recipe makes significantly more than you'll need for this dish, but I'm sure you'll have no problem finding different ways to use it all up.
Now, about that fried cheese. We're not just frying any cheese, we're frying up Manchego cheese. It's a firm sheep's milk cheese from Spain with a buttery, nutty flavor. It's delicious on it's own, and like most other things in life, is even better when deep fried. Watch the video to see just how it's done, and then run - don't walk! - to go make some yourself. You can thank me later.
Speaking of Spain, Chaser and I are headed there in the fall for a little getaway, and I am SO beyond excited. Mostly for the cheese. And the jamon. And the anchovies. Okay, who am I kidding? I'm super pumped for it all! We'll be spending most of our time in Barcelona with a few days in Madrid and possibly some surrounding towns. If you've ever spent time in that part of the world, I'd love to hear your recommendations on what to see, do, and obviously eat! Leave your tips in the comments below, then get back to enjoying the weekend.
¡Salud!
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Fried Manchego Cheese with Lavender Honey
Ingredients
- 1 cup wildflower, clover or other light honey
- 1 tablespoon dried lavender flowers 2 tablespoons if using fresh
- 8 ounces (½ lb) Manchego cheese
- 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 375-400 degrees, 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
- This recipe makes much more lavender honey than you'll need for the fried cheese. Store leftovers in the refrigerator and use in tea, on toast, on a cheese platter, etc.
- Double the recipe (not the honey) to serve 6-8.
Nutrition
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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??