Food - Drink
Cheese Frenchee: The Nebraska Staple You Should Be Making At Home
By KYLE GRACE MILLS
Customers at Nebraskan fast-food restaurants may be lucky enough to try a Cheese Frenchee, which is often described as a breaded and deep-fried grilled cheese, though this description doesn't seem to do the crispy, cheesy dish justice. This is a brief history of this fantastic fried treat and how to make it, in case you can't get to Nebraska.
In the 1950s, a fast food restaurant in Lincoln, Nebraska called King's Food Host was home to all things deep-fried, from pizza to hot dogs and tuna melts. These deep-fried dishes were called "Frenchies," and none were as popular as the Cheese Frenchie, whose name may have come from its resemblance to a French croque monsieur.
King's Food Host went out of business in the 1970s, but two other spots called Don & Millie's and Amigos Kings Classic have kept the dish alive, though it's now spelled "Frenchee." Don & Millie's uses the original King's recipe, while the Amigos chain breads its Frenchees in cracker crumbs instead of the classic choice: cornflakes.
To make your own Cheese Frenchee, you need American cheese, mayo, oil for frying, crushed cornflakes, a dredging mix for the cornflakes to stick to, and thick white bread, like a Texas toast-style loaf. Assemble a sandwich using the bread, two to three slices of cheese, and little mayo, then trim the crusts and cut it into triangles.
Combine eggs, milk, flour, and salt for the dredging mixture, dip the sandwich in it, let the excess drip off, coat it in cornflakes, and deep-fry the sandwich at 375 degrees Fahrenheit for 3 to 4 minutes or until golden and crisp. Let it drain and cool on a wire rack over a paper towel-lined baking sheet to keep it crisp before enjoying.
