Aphra de Jacques
- 1-1/2 lb. monterey jack cheese
- 30 cloves garlic
- 4 cups peanut oil
- 1 tbsp. Italian seasoning
- 3 eggs, beaten
- 2 cups all-purpose flour
- 3 cups French bread crumbs
- 3 tbsp. chopped fresh parsley
- 1 sm. jar marinara sauce
- Slice cheese into 30 slices approximately 1/4-inch thick.
- Peel garlic and slice each clove lengthwise into about 6 ovals.
- Heat oil in deep, heavy saucepan over medium-low heat.
- Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves.
- Remove slices as they float to the surface and are light brown in color.
- Drain on paper towel.
- Reserve oil for cheese.
- Mince garlic and mix with Italian seasoning.
- Spread half the cheese slices evenly with garlic mixture.
- Press remaining cheese slices on each to make 15 bars.
- Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley.
- Be sure to cover sides.
- Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes).
- Skim particles from oil as they accumulate.
- Drain cheese on paper towels and keep warm until all are fried.
- Serve with toothpicks and marinara sauce for dipping.
cheese, garlic, peanut oil, italian seasoning, eggs, flour, bread crumbs, parsley, marinara sauce
Taken from www.foodgeeks.com/recipes/4090 (may not work)