By Annette Gallagher
Correspondent

Fried cheese is so bad for you, but so good that few can resist it. Whether it is mozzarella paired with a zesty marinara, cheddar with ranch dip or any other fried cheese, it’s almost impossible to say no.

This is why it appears on the menu of almost every “casual dining” restaurant chain. For the $6 to $10 you would spend on an appetizer, you can easily make a batch of your own. It can even be made ahead and saved for football games or the baseball playoffs, and makes perfect fall weather party food.

To make your own, enough for several people, buy two pounds of cheese. Try Monterey jack, pepper jack, cheddar or colby, cheddar jack, and of course, mozzarella. Buy part-skim mozzarella; it is firmer than the whole milk and better suited for this purpose.

Any firm cheese will work but Swiss; the holes are a problem. Don’t try cheeses that are crumbly (blue, feta) or very soft (Brie). For a Super Bowl party several years ago, I did half mozzarella and half cheddar ­ a big hit.

Slice the cheese into uniform pieces. It is easiest to do this if the cheese is very cold. Once the cheese is cut up, mix up the following in a gallon zipper plastic bag: 4 cups Italian seasoned bread crumbs, one tablespoon each basil and oregano, plus two teaspoons garlic and onion powder.

In a bowl, combine 1-1/3 cups flour with 2/3 cup cornstarch. In another bowl, beat 4 eggs with 1/3 cup water until well mixed.

Dip each piece of cheese into the flour mix, then the eggs and then into the breadcrumbs. Set aside to dry for 20 minutes. Repeat eggs and crumbs if desired; you will need more of both.

Place breaded cheese on a baking sheet and freeze in a single layer. Freeze at least one hour if planning to use that day; otherwise, freeze for four hours and then put into freezer bags and store until ready to cook ­ up to 6 months.

Fry cheese in hot oil (360 degrees) until golden brown. I use a mix of inexpensive olive oil and canola oil. If you have a deep fryer, get peanut oil if possible.

The cheese can be pan-fried; make sure oil is about an inch deep and check the temp with a candy thermometer. Drain on paper towels and serve with dipping sauces.

Hint: For jarred sauce, the best out there for my money, is Paul Newman’s ­ any flavor ­ and the profits go to charity.

While the above recipe is a basic breading for, well, just about anything fried, you can jazz up the seasonings for specific flavors. For example, try plain breadcrumbs and add a few tablespoons of Southwestern seasoning mix, taco seasoning or chili seasoning. Serve with ranch dressing mixed with salsa for dipping.

Add Cajun seasoning instead of the Italian herbs and serve with a remoulade sauce. Mix and match to elevate something as humble as fried cheese into a treat uniquely yours.

For a real gourmet event, change up cheeses to use some of the spectacular cheeses available in New England. Supermarkets have better offerings than ever now. Angela’s Pasta and Cheese carries some; also try Crowley Cheese in Vermont for mail order of a Colby that will knock your socks off and has infinite uses.

­ If you have any questions about cooking, are looking for recipes or have any suggestions, send them to askannette@gmail.com.