At least two times per month I find my way to my favorite vegan restaurant, ely's to go. I found ely's through my college friend, Ron. We work on a local cooking show together, going to local restaurants and showcasing their work. One early Saturday morning Ron introduced me to ely's - she made us chick'n and waffles with a side of coffee infused bar-b-que sauce and hot maple syrup, and I have been in love ever since. So, when I'm either up for the 35 minute drive, or when I'm in town (that equates to anywhere under 35 minutes), I make my way to ely's to go.
Well, this week, I was really 'in the area', so I stopped by. I had my Friday favorite, black rice burger on the the most buttery vegan brioche bread known to man...but this week, she surprised me. There were pickled red onions and this
piece of friend 'cheese'. Oh, my!!!!
So, what did I do? Ran home, tried to find some crumbs on my shirt, no luck, (that's a good thing, right?)....so, I had to make some of my own. But instead of putting it on a sandwich, I used it in a sweet potato corn chili. And, again I must say, oh, my!!!!
It's fried and it's cheese. I truly think I could have skipped all other words.
My recipe is not vegan. Remember, rule number one, use what you have. I haven't bought vegan cheese in a while. IDK why...hmmmm, I feel a new recipe coming on.
Show me how you used your fried cheese crisps with your favorite recipe @leighandollie.
Fried Cheese Crisp
1 Cup Shredded Parmesan
1 Cup Extra Sharp Cheddar
1 Teaspoon Cumin
1 Teaspoon Flour
1 - 2 Teaspoons Olive Oil (this will vary based on your pan and preference)
Mix all ingredients well. Make sure you use a non-stick skillet and that your skillet is hot. Drop small bunches of cheese into hot skillet, don't crowd. Cook for 2-3 minutes until lightly brown on one side. Turn and cook for 5-10 seconds on second side.