Nebraska Cheese Frenchee
A crustless cheese sandwich dipped in batter and deep-fried until crisp, an Omaha diner specialty served with raspberry preserves for dipping.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Deep fryer or heavy pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 42
- protein
- 15
- calories
- 480
Instructions
- 1
Place two slices of American cheese between the crustless bread to make double-cheese sandwiches.
- 2
Freeze the sandwiches for at least 1 hour so they hold together during frying.
- 3
Whisk the flour, eggs, and milk together to make a smooth batter.
- 4
Cut each frozen sandwich diagonally into triangles.
- 5
Dip each triangle into the batter. Coat it evenly with cornflake crumbs.
- 6
Heat oil to 375°F in a deep pot on the stovetop.
- 7
Fry the coated triangles for 1-2 minutes per side. Cook until golden and the cheese melts.
- 8
Drain briefly on paper towels. Serve hot with raspberry preserves for dipping.
Chef's tips
Always freeze the sandwiches before frying. If you skip this, the cheese will leak out before the outside gets crispy.
Storage
Best eaten fresh; leftovers can be refrigerated for 1 day but texture suffers.
Reheating
Reheat in an air fryer or oven at 375°F for a few minutes to re-crisp.
Common mistakes to avoid
- •Frying the sandwiches without freezing them first, which makes the cheese leak out
- •Frying at too low a temperature, which leaves the coating greasy
Serving suggestions
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