In a small bowl mix flour with salt, pepper and garlic. Add eggs to a second small bowl, and finally add panko to a third small bowl.
Start by prepping the fried cheese. Working with one square at a time dip the cheese into the egg mixture followed by the flour mixture, then back into the egg mixture and finally into the panko. Set cheese on a lined baking sheet and repeat with remaining cheese. Place in freezer and freeze for 30 minutes.
While cheese is freezing, make the bisque. In a 5qt pot melt butter over medium heat. Add in carrots and onions and stir until onions are translucent. Add in tomatoes, olive oil, bay leaves, salt and pepper and chicken stock.
Bring soup to a boil and reduce to a simmer. Allow to cook for 30 minutes. Add in fresh basil and remove from heat.
Transfer soup to a high-powered blender and blend until smooth. Alternatively, you can use an immersion blender for great results. Return soup to pot and add in cream. Stir until cream is fully incorporated. Set over low heat until fried cheese is ready.
In a large pot, bring 1 quart of oil to 375 °F. Remove cheese from freezer. Working in small batches, gently drop prepared cheese into hot oil. Allow to cook for 3 minutes, or until golden brown. Remove from oil and set on a paper lined plate. Continue with remaining cheese.
Serve fried cheese with hot tomato soup or your favorite dipping sauce, ENJOY!
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