Kashkaval is a very popular cheese in Albania. If you’re shopping in America, look for kashkaval in Albanian, Greek and Turkish stores. If you can’t find it, you can substitute it with provolone, fontina, or halloumi cheese.
- Oil (for frying)
- 1 pound kashkaval cheese
- 2 cups all-purpose unbleached flour
- 2 eggs, beaten
- 2 cups bread crumbs
- Dried herbs (optional)
- Pour 2–3 inches of oil into a cast iron pan set over medium-high heat. Let the oil slowly heat as you prepare your cheese.
- Slice the kashkaval into ½-inch thick slices. Prepare your three dredging stations: the flour on one plate, then the bowl of beaten eggs, and the bread crumbs on a third plate. Add any of your favorite dried herbs to the bread crumbs, if desired. Dredge the slices first in the flour, then in the beaten eggs, and finally in the bread crumbs.
- Fry the cheese in batches, flipping once, until they are completely golden brown. Drain the fried cheese on paper towels. Serve hot and enjoy!