Ingredients:

• 8oz Ponce de Leon 6 or 8 Month Aged Manchego

• ½ cup all-purpose flour

• 1 cup breadcrumbs

• 2 large eggs

• 2 teaspoons paprika

• 2 teaspoons dried oregano

• ¼ teaspoon black pepper

• ½ cup oil for frying

Instructions:

1. Prepare the manchego by removing the rind and cutting it into 15 thin triangles, about 0.5 cm each.

2. Set up three bowls: put flour in the first bowl, beat eggs with a tablespoon of water in the second, and in the third, mix breadcrumbs with paprika, oregano, and black pepper (a Ziploc bag can also be used for the breadcrumb mixture).

3. Coat each manchego slice in flour, then dip into the egg mixture, coat in breadcrumbs, and repeat the egg and breadcrumb coating. Be sure to coat the cheese well to avoid oozing during frying.

4. Place the coated manchego onto a tray and put it in the freezer for 30 minutes or longer. Then, heat the oil and fry the manchego slices until they are golden brown. Serve warm!