# Tasty cheese somethings **URL:** \ **Category:** Cafe Society\ **Created:** [April 11, 2009, 2:54am UTC](https://boards.straightdope.com/t/tasty-cheese-somethings/492720 "2009-04-11T02:54:43Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![Duke\_of\_Rat](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Duke\_of\_Rat](https://boards.straightdope.com/u/Duke_of_Rat)\ **Post date:** [April 11, 2009, 2:54am UTC](https://boards.straightdope.com/t/tasty-cheese-somethings/492720/1 "2009-04-11T02:54:43Z")
I made some onion rings using the Alton Brown fish batter recipe Flour Baking powder Salt Cayenne Bay Seasoning Brown Beer (Negra Modelo here) Dredge onion rings in corn starch, deep fry. OK, they were great! But I had batter left. And cheese. I’d had fried cheese sticks, so I knew it could be done, only… My cheese was Havarti. It melts really easily. So I dredge three sticks of Havarti in corn starch, dip in batter, fry quickly. I knew the Havarti would goosh out PDQ if I wasn’t fast. So at the first sign of cheese leakage, I pulled them and drained, dribbled a little salt on them. And was met with almost hollow logs of batter with a Havarti coating inside. No way all the cheese leaked out, it evidently was assimilated into the crust, but the crust was still crunchy. Just a slight ooze of melted cheese. And man they were good! One of those things I’d love to whip out on a party, but I’m not sure how they’d be if not “right now” hot from the fryer. I’m afraid the cheese that got into the crust would make it soggy in nothing flat. More experimentation is needed. ---
**Author:** ![Blue\_Mood](https://avatars.discourse-cdn.com/v4/letter/b/ac91a4/32.png) [@Blue\_Mood](https://boards.straightdope.com/u/Blue_Mood)\ **Post date:** [April 12, 2009, 6:19pm UTC](https://boards.straightdope.com/t/tasty-cheese-somethings/492720/2 "2009-04-12T18:19:07Z")
Too bad you didn’t have jalepenos. Then you could have stuffed them with the cheese, then coated and fried. Yum!