10-14 oz. Brunost brown cheese
1½ Cup panko (Japanese style bread crumbs)
½ Cup Flour
1 Bunch flat leaf parsley
4 Cups cooling oil for frying
2 Cups of cloudberries
½-⅓ Cup sugar
Juice and grated zest of ½ of a lemon
Put the flour, eggs and panko bread crumbs into separate shallow containers. Pie plates or wide bowls are perfect.
Wash the parsley and set aside on a towel to dry.
Slice the Brunost into sticks. Dredge the cheese in the egg, flour and bread crumbs. Once you have coated all of the cheese place it on a plate and let it cool in the fridge.
While the cheese is cooling combine the cloudberries, lemon juice, zest and sugar. Stir gently until the sugar has dissolved. Stir occasionally while you cook the cheese until all of the ingredients are well combined and the cloudberries are lightly mashed.
Add the cooking oil to the frying pan and warm over medium high heat. You want a decent amout of oil in the pan, enough to let the cheese float and fry evenly. Fry the cheese quickly on both sides until it has a golden brown crunchy crust. Set the fried cheese on a paper towel to let some of the excess oil drain. Fry the parsely until it is crisp.