What You’ll Need

• 1 pound  kashkaval (or provolone, fontina, or halloumi cheese)
• 2 to 3 cups all-purpose flour (as needed)
• 2 to 3 large eggs (beaten)
• 2 to 3 cups breadcrumbs (fresh, or panko crumbs or matzo meal)
• Garnish: flat-leaf parsley or  lovage

How to Make It

1. Pour canola oil to a depth of 2 to 3 inches in a large, heavy-bottomed skillet and heat until it reaches 350 degrees (use a fryer thermometer if possible). Meanwhile, cut 1 pound of kashkavalcheese into 1/2-inch-thick slices. Dredge slices first in flour, then in beaten eggs and finally in bread crumbs, pankoor matzo meal.
2. Fry cheese in batches, turning once, until golden brown. Drain on paper towels and serve immediately, garnished with parsley or lovage.