The cheese frenchee is Nebraska’s take on the grilled cheese sandwich. It originated in the 1950s when a restaurant known as King’s Food Host introduced its battered and deep-fried version of the grilled cheese sandwich. It took 20 years, but the cheese frenchee recipe spread throughout the Midwest, gaining in popularity over time. Nobody knows for sure where the name comes from, but the dish does bear some small resemblance to the French sandwich called croque monsieur. Cheese frenchees are served as an appetizer, snack, or as part of a meal and with optional dipping sauces such as ketchup or honey mustard.
Recipe Servings: 3
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oil in a deep-fryer to 375°F and place the crushed corn flakes on a plate.
- Prepare three sandwiches, spreading the bread with mayonnaise and filling each with two slices of cheese.
- Remove the crusts of the sandwiches and cut each sandwich diagonally both ways to make four triangles from each sandwich for a total of 12 triangles.
- Whisk together the egg, milk, flour, and salt in a small bowl.
- Dip a triangle into the egg mixture and then coat it in the corn flake crumbs. Repeat this process with the 11 remaining triangles.
- Deep-fry the triangles, in batches, for 3–5 minutes until golden brown and cheese is melted.
- Serve hot with desired dipping sauce on the side such as ketchup or honey mustard.
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