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Fried Manchego Cheese with Lavender Honey

A delightful appetizer featuring golden, fried Manchego cheese drizzled with floral lavender honey, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the lavender honey
  • 1 cup light honey (wildflower or clover)
  • 1 tablespoon dried lavender flowers (or 2 tablespoons fresh)
For the cheese
  • 8 ounces Manchego cheese, rind removed Cut into bite-sized cubes.
  • 1 cup all-purpose flour
  • 1 large egg, beaten with 1 teaspoon water
  • 1.5 cups panko breadcrumbs Plus extra if needed.
  • Vegetable oil (or other neutral oil), for frying Heat to 375–400°F.
  • Salt, for finishing (optional)
  • Toothpicks, for serving (optional)

Method
 

Infuse the honey
  1. In a small saucepan over low heat, combine the honey and lavender. Stir gently and heat just until tiny bubbles form around the edges. Turn off the heat and let it steep for at least 1 hour (or up to 24 hours for stronger flavor).
Strain the honey
  1. Pour the honey through a fine mesh sieve, pressing the lavender with the back of a spoon to extract all the flavor. Set aside.
Prepare the cheese
  1. Cut the Manchego into bite-sized cubes.
Bread the cheese
  1. Coat each cube in flour, then dip into the egg mixture, and finally roll in panko breadcrumbs. Repeat for all pieces. Place them in the refrigerator for about 15–20 minutes to help the coating set.
Heat the oil
  1. Pour about 1 inch of oil into a deep saucepan and heat to 375–400°F (190–200°C).
Fry the cheese
  1. Fry the breaded cubes in batches, avoiding overcrowding. Cook until golden brown and crispy on all sides, turning if needed.
Drain and season
  1. Remove with a slotted spoon and place on paper towels. Sprinkle lightly with salt while still hot.
Serve
  1. Arrange on a platter, drizzle generously with lavender honey, and serve immediately with toothpicks.

Notes

Fried Manchego is best eaten right away for maximum crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack in a 375°F oven until warmed through and crisped (about 8–10 minutes). Avoid microwaving, which will make the crust soggy.