Crispy Tri-Cheese Cablinis with Warm Dipping Sauce

Cross calzones and mini blinis and you get this amazing, savory, cheesy dish that will win rave reviews from adults and kids alike. And while they’re amazing fried, you can also make a lighter version using whole-wheat bread and baking them at 425ºF for about 10 to 12 minutes.

To create this sauce, caramelize 2 sweet onions in 2 tablespoons butter, about 20 minutes. Season with salt and pepper and stir in 1 container Tnuva 91% Quark soft cheese and 2 chopped scallions.

6 slices white bread (I used Pas Yisroel brand Mezonos bread)
1 container scallion cream cheese (such as Tuv Taam brand)
6 individually wrapped string cheeses

Batter:
4 eggs
3½ tablespoons flour
5 tablespoons grated Parmesan cheese
¼ cup milk
2 tablespoons chopped fresh parsley
1 garlic clove, crushed
½ teaspoon kosher salt
pinch ground black pepper

Crumbs
1 cup Italian panko crumbs (such as Pereg brand)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
oil plus 2 tablespoons of butter, for frying

1. Trim the crust off each slice of bread. Using a rolling pin, roll each slice until thin. Generously spread cream cheese over one side of each slice of bread. Place one string cheese on top of the cream cheese and roll up jellyroll style. Slice in half so you have 12 small cablinis.
2. In a medium bowl, whisk eggs, flour, and Parmesan cheese. Add milk, salt, pepper, garlic, and parsley. Mix to combine.
3. Place cablinis in the batter and let sit for 2 minutes.
4. In a separate bowl, combine panko crumbs, grated Parmesan cheese, and chopped parsley. Dredge cablinis in the panko crumb mixture, tossing to coat.
5. Heat oil and butter in a large skillet over medium heat. Once hot, add cablinis to skillet, working in batches if necessary, and fry until golden and crispy. Make sure to turn the cablinis while frying to ensure that all sides are evenly fried and crispy.
6. Using a slotted spoon, remove cablinis from the skillet before the cheese starts to ooze, and transfer to a serving dish. Serve with warm dipping sauce on the side.

 

Yield: 12 cablinis