Serbian Fried Gouda with Plum-Brandy Sauce

I'll take you to the most charming little restaurant in Belgrade, Serbia, where they serve their famous fried cheese.  Then, I'll show you my version.


1/4 cup milk

1 4 - 1/2 cup flour

2 eggs

1 1/2 cup plain bread crumbs

1/2 cup finely chopped almond slices

Vegetable oil for frying

1 1/2 pounds Gouda cheese, cut into 3" x 1" pieces


2/3 cup plum butter (or plum preserves)

2 tablespoons Brandy


Preheat oven to 200 degrees F.  Assemble four small dishes.  Place milk in one, flour in another, whisk two eggs in another and mix together the bread crumbs and almonds in the last.

Heat about 1/2" vegetable oil in a large, deep skillet.  Dip Gouda pieces (2 at a time) first in milk, then flour, then eggs, then bread crumb mixture.  Fry until rusty brown (about 1 - 2 minutes), turning once.  Transfer to paper-towel lined bowl, sprinkle with salt and keep warm in oven.  Do it in two or three batches.

In a small saucepan, heat plum butter until it melts.  Stir in brandy and remove from heat.  Arrange cheese on platter with a bowl of the dip.  Makes about 30 pieces.