Crispy Fried Emmentaler

Step 1

Crack the egg into a shallow bowl and whisk it with a fork until the white and yolk are fully blended and the mixture looks pale and uniform, about 30 seconds.

Step 2

Pour the cornstarch onto a flat plate and season it with a small pinch of salt and pepper, then stir the two together with a fork until evenly mixed.

Step 3

Pat each cheese slice dry on both sides using a paper towel, so the coating will stick better.

Step 4

Dip one cheese slice into the beaten egg, coating both sides completely, then lift it out and place it on the cornstarch plate.

Step 5

Turn the slice over in the cornstarch, pressing gently so the coating adheres, then place it on a clean plate—repeat with remaining cheese slices.

Step 6

Place a 10-inch skillet over medium-high heat and add 2 tablespoons of oil; wait 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

Step 7

Lay 2 cheese slices into the hot oil in a single layer—they should sizzle immediately; listen for a steady sizzle sound.

Step 8

Cook the first batch for 90 seconds without moving them, until the bottom is deep golden brown and the cheese begins to peek out at the edges.

Step 9

Flip each slice carefully using a thin spatula and cook the other side for 60 seconds until it is also deep golden brown, then slide onto a plate.

Step 10

Repeat steps 7–9 with the remaining cheese slices, adding more oil if needed.

Step 11

Serve all slices immediately while still hot and the cheese inside is melting, about 2 minutes before it cools and firms.