- 1/4 cup (40g) plain flour
- dash each of dried oregano, parsley and basil
- 1 free range egg, beaten
- 3 whole rounds of mini Babybel, halved
- 1/2 cup breadcrumbs
- 1/3 cup (80ml) canola oil, for pan frying
Combine the flour and dried herbs in one small bowl and season with salt and pepper. Put the flour into the second bowl, the egg into the third.
Set the bowls up so the flour comes first, the egg second and the bread crumbs last.
Put a Babybel cheese wedge into the flour and shake off any excess.
Next dip the flour coated wedge into the beaten egg; remove with fork, allowing any excess egg to drip off.
Roll in the seasoned breadcrumbs, shaking off any excess and place on a small plate.
Repeat with remaining cheese halves.
Once all the cheese halves are coated and on the plate, place into the freezer for a minimum of 20 minutes.
Put the oil into the frypan and heat on medium heat. (The pan is hot enough when you throw in a few stray breadcrumbs and they immediately bubble gently on contact with the oil.)
Take the cheese wedges from the freezer and carefully place them in the heated oil. Pan-fry gently until golden brown (about 30 seconds on each side).
Gently remove from the pan with a slotted spoon and transfer onto a paper towel-lined plate to drain excess oil.
Find more after school snacks
- Buttermilk scones
- Cheese and bacon scones
- Cheesy scones
- Choc chip scones
- Date scones
- Lemonade scones
- Finger buns
- Hot cross buns
- Corn pikelets
- Gluten-free pikelets
- Pikelets with chocolate sauce
- Veggie pikelets
- Cinnamon tea cake