The first time I tried making Fried Strawberry Cheesecake Sandwiches, it was, to put it mildly, a hot mess. Literally. I’d seen this decadent treat at a state fair, and I thought, “How hard can it be?” Famous last words, right? My initial attempt resulted in gooey cheese leaking out, burnt bread, and a kitchen that smelled like a carnival gone wrong. But, oh, that one perfect bite I salvaged was a revelation. So I rolled up my sleeves, determined to crack the code on this indulgent dessert.
After a few trials and a whole lot of strawberries, I perfected the recipe. Now, these sandwiches are a showstopper at my family gatherings. You know what? The kids’ eyes light up like fireworks when they see me dredging those sweet, creamy delights through the breadcrumbs. But here’s the thing, I’m going to walk you through it, so you get it right the first time (trust me on this).
Table of Contents
Ingredients
Now, about those ingredients… I’m all about that “use what you’ve got” life. But for these sandwiches, I do a special grocery run. Here’s what you’ll need:
- 8 slices of brioche or challah bread
- 1 cup of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of fresh strawberries, diced (plus a few slices for garnish)
- 2 eggs
- 1/4 cup of milk
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
- Confectioners’ sugar for dusting
Instructions
Let’s dive in, shall we? And remember, don’t be intimidated. If I can master this after setting off the smoke alarm more times than I care to admit, you’ve got this.
- In a bowl, combine cream cheese, powdered sugar, and vanilla until smooth. Fold in the diced strawberries.
- Spread the cream cheese mixture on 4 slices of bread, top with the remaining slices, and press gently to seal.
- In another bowl, whisk together eggs and milk. Place panko breadcrumbs in a shallow dish.
- Heat enough vegetable oil in a pan for shallow frying – about half an inch should do it.
- Dip each sandwich into the egg mixture, then coat thoroughly with breadcrumbs.
- Fry each sandwich until golden brown, about 2-3 minutes per side. Work in batches to avoid overcrowding the pan.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Dust with confectioners’ sugar and garnish with fresh strawberry slices before serving.
Tips & Tricks
Now, let’s talk tips. These little nuggets of wisdom are gold, especially if you’re a first-timer:
- Don’t skimp on the chill time. Give the sandwiches a good half-hour in the fridge before frying to help them hold their shape.
- When frying, if the oil is too hot, the breadcrumbs will burn before the sandwich is warmed through. Too cool, and they’ll soak up oil and get soggy. Aim for that sweet spot of 350°F to 375°F.
- Got leftovers? Reheat them in the oven, not the microwave, to maintain that glorious crunch.
FAQ
Q: Can I use frozen strawberries instead of fresh?
A: Absolutely, just make sure they’re thawed and drained well, or they’ll water down the filling.
Q: What are some fun variations to try?
A: Mix it up with different berries, or add a splash of liqueur to the cream cheese for an adult twist. You can even swap out the panko for graham cracker crumbs for extra cheesecake vibes.
Q: How long can I store these sandwiches?
A: In an airtight container in the fridge, they’ll last a couple of days. But they’re best enjoyed fresh and crispy, right out of the skillet.
As I wrap this up, I’m reminded of the first time my mom tasted these Fried Strawberry Cheesecake Sandwiches. Her eyes lit up and she said, “This takes me back to the county fair!” That’s the thing about food; it’s not just about the flavors or the calories (which, let’s be honest, you don’t want to know). It’s about the memories it evokes and the smiles it brings to faces.
So, grab your skillet, and let’s create some unforgettable moments, one strawberry cheesecake sandwich at a time. Happy cooking!
Fried Strawberry Cheesecake Sandwiches
Indulge in these decadent Fried Strawberry Cheesecake Sandwiches that combine sweet, creamy filling with crispy breadcrumbs, resulting in a showstopping dessert that will delight both kids and adults alike.
Ingredients
- 8 slices of brioche or challah bread
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced (plus extra slices for garnish)
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- Confectioners' sugar for dusting
Directions
-
In a bowl, combine cream cheese, powdered sugar, and vanilla until smooth. Fold in the diced strawberries.
-
Spread the cream cheese mixture on 4 slices of bread, top with the remaining slices, and press gently to seal.
-
In another bowl, whisk together eggs and milk. Place panko breadcrumbs in a shallow dish.
-
Heat enough vegetable oil in a pan for shallow frying – about half an inch should do it.
-
Dip each sandwich into the egg mixture, then coat thoroughly with breadcrumbs.
-
Fry each sandwich until golden brown, about 2-3 minutes per side. Work in batches to avoid overcrowding the pan.
-
Transfer to a paper towel-lined plate to drain any excess oil.
-
Dust with confectioners' sugar and garnish with fresh strawberry slices before serving.