Cheesy poppers

Equipment

• 1 small bowls
• 1 fork
• 1 small plate
• 1 frypan
• 1 slotted spoon
• 1 paper towels

Instructions

1. Combine the flour and dried herbs in one small bowl and season with salt and pepper.
2. Set up a breading station with three bowls: one for the seasoned flour, one for the beaten egg, and one for the breadcrumbs.
3. Put a Babybel cheese wedge into the flour and shake off any excess.
4. Next dip the flour coated wedge into the beaten egg; remove with fork, allowing any excess egg to drip off.
5. Roll in the seasoned breadcrumbs, shaking off any excess and place on a small plate.
6. Repeat with remaining cheese halves.
7. Once all the cheese halves are coated and on the plate, place into the freezer for a minimum of 20 minutes.
8. 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.)
9. Take the cheese wedges from the freezer and carefully place them in the heated oil.
10. Pan-fry gently until golden brown (about 30 seconds on each side).
11. Gently remove from the pan with a slotted spoon and transfer onto a paper towel-lined plate to drain excess oil.
12. Serve immediately.