Sour Cheese Cubes in Beer Batter

For the sour cheese cubes in beer batter, the cheese should have a firm consistency. Preferably, a younger cheese in the degree of maturity.

Cut the sour cheese into cubes of the same size (approx. 2cm) and roll in flour. Knock off the excess flour and pull it through the beer batter with a skewer.

Fry in hot fat 160 °C – 170 °C degrees until floating and golden. Drain on a napkin.

For the cranberry-upper horseradish, simply mix the ingredients to taste. Serve the sour cheese cubes in beer batter with cranberry horseradish and fresh baguette.

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