Louisville Cheddar Fries
Source of Recipe
From "Southern Fried" by James Villas
"Legend has it that these snappy Cheddar fries originated as a bar snack in Louisville, Kentucky, to entice customers to drink more, and once you've tasted one, you'll understand why they can become so addictive. Traditionally, the small fries are rectangles or triangles, but I've also used the cheese mixture to make rounds, rolls, strips, or fingers, adjusting the frying time slightly according to thickness. This is also one time I prefer to fry in appropriately bland canola oil, since it has little effect on the luscious cheese flavor and is very low in saturated fat. Be sure to use aged, extra-sharp Cheddar for these fries. I think the fries are good either warm or cooled."
List of Ingredients
◦ 4 tablespoons (½ stick) butter
◦ ¼ cup all-purpose flour
◦ 1 cup milk
◦ ½ pound extra-sharp Cheddar cheese, ground or finely grated
◦ Cayenne pepper to taste
◦ ½ cup cracker crumbs
◦ 2 large eggs, beaten
◦ Canola oil for deep-frying
In a large, heavy saucepan, melt the butter over moderate heat, add the flour, and whisk till well blended. Whisking, add the milk, bring to a boil, return the heat to moderate, and whisk till the sauce is thickened, about 5 minutes. Add the cheese and cayenne, stir till the cheese has melted, remove from the heat, and allow the mixture to cool till thickened.
Spread the mixture about 1 inch thick on a baking sheet, cover with plastic wrap, and chill for at least 2 hours in the refrigerator.
Cut the mixture into small rectangles or triangles, dredge the pieces lightly in the crumbs, dip them into the egg, and dredge again lightly in the crumbs.
In a deep fryer or large, deep skillet, heat about 2 inches of oil to 375° F on a deep-fat thermometer, drop the cheese pieces, a few at a time, in the oil, fry till golden brown, about 2 minutes, and drain on paper towels till cooled.
Makes 12 to 16 fries