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Fried Sulguni Cheese in a Pan with Breadcrumbs
Instructions
Gather the necessary ingredients on a clean work surface. Have the cheese, eggs, flour and breadcrumbs all measured and ready in separate dishes before you start frying, since the actual cooking moves very quickly once the pan is hot enough for the cheese to brown.
In a separate shallow bowl, beat the two eggs with a fork or small whisk until completely uniform. The beaten egg forms the binding layer between the dry flour coating and the breadcrumb crust during the breading step that follows.
Cut the suluguni cheese into pieces at least 1 centimetre thick. Thinner pieces would melt away in the pan during frying rather than holding their proper shape. Aim for slices of similar size and thickness for even cooking time across all the pieces.
Add a generous splash of vegetable oil to a heavy-bottomed frying pan and turn the heat to maximum. Dip each piece of suluguni cheese first in flour, then in the beaten egg, and finally in the breadcrumbs in that exact order. Place each breaded piece carefully in the hot pan and fry for no more than one minute on each side until properly golden brown.
Lift the cooked cheese pieces out of the pan with a slotted spatula and transfer to a serving plate lined briefly with paper towel. The brief draining keeps the breadcrumb crust crispy and prevents the cheese from sitting in greasy puddles on the plate.
Tips
- 1
Use only proper authentic suluguni cheese (a brined Caucasian cheese similar to mozzarella) rather than substituting with other cheese varieties, since the unique elastic texture of real suluguni is what allows the cheese to hold its shape during frying without completely melting away. Look for suluguni in Caucasian or Eastern European specialty grocery stores. If genuinely unavailable, low-moisture mozzarella or halloumi work as substitutes with broadly similar results.
- 2
Heat the pan thoroughly before adding the breaded cheese pieces, since insufficient heat allows the cheese to start melting before the breadcrumb crust browns properly. To pair this beautiful Caucasian appetizer with another quick simple snack recipe for variety, try our crowd-pleasing mushroom cutlets from boiled frozen mushrooms as a satisfying vegetarian main alternative.
- 3
Watch the timing very carefully during frying, since the difference between perfectly golden and badly burnt is just a few seconds at maximum heat. One minute per side is the absolute maximum for properly thick suluguni pieces. Set a timer if you cannot trust your visual judgement, since perfectly fried suluguni produces a crispy golden crust with tender molten cheese inside that defines this beloved Caucasian classic.
- 4
Serve the finished fried cheese immediately while still piping hot, since the proper texture contrast between crispy crust and molten interior fades within minutes of cooling. For another beautifully simple appetizer recipe to add variety to your celebration menu, try our beautifully tender chicken liver pâté with carrots and onions for a contrasting savoury spread option.
FAQ
What can I serve with fried suluguni? +
Fried suluguni pairs brilliantly with fresh tomato salad, simple cucumber-and-tomato Greek-style salad with crumbled feta, generous handfuls of fresh herbs such as cilantro and parsley, warm flatbread for wrapping the cheese pieces, and a small bowl of homemade ajvar (Caucasian red pepper relish) for dipping. A glass of chilled crisp white wine, dry rosé or a properly cold beer all work as excellent beverage pairings for this rich indulgent appetizer at the table.
Can I fry suluguni without breadcrumbs? +
Yes, simply dip the cheese pieces in flour and then in beaten egg before frying, skipping the breadcrumb step entirely. The result will be slightly less crispy than the full breadcrumb-coated version but still delicious. Some traditional cooks actually prefer this simpler version, which highlights the pure cheese flavour without the bread coating. Whichever method you choose, the brief frying time and high heat technique stays exactly the same throughout the cooking step.
How do I prevent the cheese from melting completely? +
The keys to preventing complete melting are using thick enough cheese pieces (at least 1 centimetre), keeping the pan heat at maximum, and frying for no more than one minute per side. The very brief frying time at high heat allows the breadcrumb crust to brown and protect the cheese inside before it can fully melt. Cold cheese straight from the refrigerator also helps, since starting with cold cheese gives the crust extra time to brown before melting begins.
Can I make this recipe with halloumi instead? +
Absolutely. Halloumi cheese works brilliantly as a substitute for suluguni in this recipe and produces broadly similar results. Halloumi has an even firmer structure than suluguni and holds its shape during frying with even greater reliability. The flavour is slightly saltier and tangier than suluguni, which suits the recipe just as well. Use the same total weight of halloumi as the recipe calls for in suluguni, and follow the exact same breading and frying technique throughout.
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