Recipe: Cheese Fried Cheese

I am not a chef.

But I am a cook. This seems like a fair place to being compiling recipes.

I thought to start with my most famous (read: infamous) recipe, Cheese Fried Cheese.

Each snack is prepared individually. The process is complex and labor intensive, frying more than one at a time risks jeopardizing the entire operation. Also, eating more than one at a time could endanger your heart.

Cheese Fried Cheese

Begin with a one pound block of fresh mozzerella cheese.

Cut off one medallion sized piece.

Melt one tablespoon of butter in a frying pan at medium heat.

Add the cheese medallion to the pan. You will want to flip at intervals of less than 30 seconds to prevent burning and oozing.

Continue this process until your mozzerella is golden brown. Remove from the pan and let cool on a bed of paper towels (which also removes excess grease).

Lightly sprinkle the finished piece with grated parmesan cheese, salt, or pepper, to taste.