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Cheese in mayonnaise batter

Author
Cookinero 7 Jan 2026
1010
Cheese in mayonnaise batter

Cheese in mayonnaise batter is a dish of cheese fried in oil. Fried cheese is served hot immediately after cooking. It can be complemented with various sauces.

How to cook Cheese in mayonnaise batter

Step 1

Cheese in mayonnaise batter

Add eggs to a deep bowl and beat well.

Step 2

Cheese in mayonnaise batter

Add mayonnaise and a glass of boiled water to the beaten eggs and mix well.

Step 3

Cheese in mayonnaise batter

Next, add breadcrumbs, salt and pepper to taste, and mix again.

Step 4

Cheese in mayonnaise batter

Add flour to the prepared mixture and mix well until all lumps disappear.

Step 5

Cheese in mayonnaise batter

Cut the cheese into small pieces and roll each piece in flour.

Step 6

Cheese in mayonnaise batter

Heat a frying pan with sunflower oil, dip the prepared pieces of cheese into the batter and fry until golden brown.

Cheese in mayonnaise batter - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Greek yogurt or sour cream as a substitute for mayonnaise. Both will provide a similar creamy texture while slightly altering the flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven for best crispiness—avoid microwaving to prevent sogginess.
Absolutely! Swap breadcrumbs for gluten-free panko and use a gluten-free flour blend. Ensure all other ingredients (like mayo) are certified gluten-free.
Firm cheeses like mozzarella, halloumi, or cheddar hold up best. Avoid soft cheeses like brie, as they may melt too quickly during frying.
Yes, prepare the batter up to 2 hours in advance and store it covered in the fridge. Stir well before using, as ingredients may settle.
Use vegan mayo, flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg), dairy-free cheese, and plant-based breadcrumbs. Ensure flour is vegan-friendly.
Try marinara, garlic aioli, sweet chili sauce, or a tangy honey mustard. A light salad with lemon dressing balances the richness nicely.
Boiled water helps thin the batter for even coating and creates a lighter crispiness. Cool it slightly before mixing to avoid cooking the eggs.
Freeze before frying for best results: batter-coated cheese pieces can be frozen on a tray, then stored in bags for 1 month. Fry directly from frozen, adding 1-2 minutes to cook time.
Double-coat pieces: Roll in flour first, dip in batter, then coat lightly in breadcrumbs again before frying. Ensure oil is hot (350°F/175°C) for a quick seal.

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