Best Cheese Frenchies Recipes

CHEESE FRENCHIES..... Famous 1960 Recipe image

Provided by Nancy J. Patrykus

Time 10m

Number Of Ingredients 11

mayonnaise
6 slice white bread ..or try whole wheat bread
6 slice american cheese...only!
crushed corn flakes...or soda crackers
oil for cooking
** batter recipe below:
1 large egg
1/2 c milk
1 tsp salt
3/4 c flour
catsup for dipping

Steps:

1. For frenchies...Cut crusts off bread and spread mayonnaise to taste on one side of each bread slice. Place one slice of cheese between two slices of bread. ****NOTE: USE ONLY AMERICAN CHEESE. Cut each sandwich diagonally to make 4 triangles. Best Secret Tip. If you freeze them overnight,the bread asorbs some of the mayonnaise..it helps to firm them up. Try it with and without freezing.. see what you think.
2. For batter,combine beaten egg, milk,salt and flour. Dip each triangle in batter, then dip in crushed cornflakes as needed.
3. Heat oil to 375 degrees, in your fryer. Fry Frenchies untill browned, but not burned. Serve with catsup and a dill pickle on the side. Chow down...and enjoy this special treat from the past!
4. Variation: For Tuna Frenchies, substitute cheese with canned,drained tuna mixed with a wee bit of mayonnaise and salt. The mayonnaise will hold the tuna together. Follow the above recipe. I have made these with canned salmon.. and served hot at a graduation part They looked so pretty on a tray, decorated with parsley sprigs and radish roses.

Cheese Frenchies image

Provided by Lynnda Cloutier

Number Of Ingredients 7

1 1/2 sleeves ritz crackers, (50 crackers), pulsed in a food processor to coarse crumbs
2/3 cup milk
2 large eggs
1/2 cup mayonnaise
8 slices hearty white sandwich bread
6 slices american cheese
3 to 4 quarts vegetable oil

Steps:

1. Line large rimmed baking sheet with parchment paper. Spread cracker crumbs in shallow dish. Whisk milk and eggs together in medium bowl.
2. Spread 1 Tbsp. of the mayonnaise on one side of each slice of bread. Arrange 1 1/2 slices of cheese on 4 of the slices of bread and top with remaining 4 slices bread, with the mayonnaise side facing the cheese. Cut each sandwich diagonally into quarters.
3. One at a time, dip sandwich quarters into egg mixture, then coat with the cracker crumbs, pressing to adhere. Put on the prepared baking sheet and refrigerate til set, about 1 hour. Pour oil into large Dutch oven til it measures 2 inches deep. Heat oil to 375 degrees over medium high heat.
4. Lay half of the chilled sandwich quarters in oil and fry til golden brown on both sides, 2 to 3 minutes, flipping halfway through. Transfer sandwich quarters to a large paper towel lined plate to drain briefly. Repeat with remaining sandwich quarters. Serve. Serves 4