re: Anyone have The Caterie’s fried cheese recipe?

quote:

---

So why does no one else serve them?

---

good question. thick cheese is hard to fry as it will bubble an leak out before the inside is properly warmed in the middle, our "chef" was working on a way to get them like Sammy's


I made a version I called cheese balls by cutting the sysco prebread in 3's and rebattering them. 9 "hand made" balls vs 3 prefab sticks looked way more of a value but the chef & mgmt disagreed.

It coulda been a contender!