This crispy deep-fried easy cheese samosa recipe is out of this world. They're actually so quick and easy to make. With just 3 ingredients, I'm sure they will leave everyone at the table coming back for seconds and thirds. I use ready-made samosa wrappers, which make this process even easier: stuff, wrap, and fry! You can also clear your schedule for an hour or two and make a huge batch of these to go in the freezer. This way you can pull them out of the freezer, defrost, and fry them to crispy golden perfection whenever you want.
My favorite cheese to use for samosas is a Syrian cheese called msannara. It's a slightly saltier cheese that softens but doesn't melt when heated. It's made with nigella seeds, so the soft crumbly texture of the cheese mixed with the little crunch from the seeds make a wonderful pair. I'll give you a list of my favorite cheeses to use for samosas in this post.
Ingredients You'll Need:
- Samosa Wrapper: You'll find these thin sheets of phyllo dough in the frozen section of your local supermarket. They come in different shapes and sizes, and I usually like to use the thin long strips because they're the easiest to shape. If you can't find them anywhere, you can use spring roll wrappers instead and cut them into strips.
- Cheese: I usually use Syrian msannara cheese for this recipe, but you can use any cheese you like.
- Oil: You'll need any type of oil with a high smoke point. Some options are canola oil, vegetable oil, and frying oil.
You will also need:
- Deep frying pan
- Slotted spoon or frying spatula
- Paper towels
What Types Of Cheese to Use For Samosas
It's really up to you when it comes to which cheese to stuff these samosas with. Some people like stretchy, melty cheese, and others like soft and crumbly cheeses. I sometimes make a big batch of cheese samosas with different fillings, and I like to use a couple of different cheese. You can even mix a couple of different cheeses together.
Here are some options that I love using:
- Shelal Cheese: Slightly salty, and melts into the perfectly stretchy cheese pull. It's a very common Syrian breakfast cheese and is usually made with nigella seeds.
- Mozzarella: For a more neutral flavor and the ultimate cheese pull. For best results, use fresh mozzarella cut into strips slightly smaller than the size of your spring roll pastry.
- Cheddar: If you're a fan of sharper cheeses, cheddar cheese is the way to go. I personally like white cheddar, but you can use any type you like.
- Akkawi: A mild white cheese that's one of the most common in Middle Eastern baking (both sweet and savory). It's a really good melting cheese and will give a slightly sweeter taste.
- Feta or White Cheese: A non-melting cheese, but the saltiness in feta and other types of white cheese are great on their own, or you can pair them with olives or dried mint for an extra special samosa.
- Kashskaval: One of my favorite yellow cheeses. It has a unique flavor with a hint of olive oil so it's great on its own or with some smoked turkey or other cold cuts. It also melts beautifully.
How To Fold A Samosa
- Lay your samosa wrapper flat out in front of you, vertically.
- Place around a teaspoon and a half, depending on the size of your wrappers, of your choice of cheese at the end of the wrapper (the end that's closest to you)
- Fold the wrapper upwards onto the filling so it forms a triangle shape.
- Fold again, keeping it in a triangle shape, and repeat until you reach the end of the wrapper.
- Dip your finger into warm water, wet the end of the wrapper, and seal the samosa.
Tips And Tricks
- Keep the samosa wrappers covered. Use a towel to cover your samosa wrappers while you work to keep them soft and fresh. They dry out fast and will start cracking if left out for too long.
- Don't overfill your samosas. When working with cheese, you really want to stuff them only until slightly full, otherwise, your samosas will explode when they start frying.
- Seal samosas with warm water. Have a bowl of warm water to dip your fingers in when you're on the last fold. Wet the end of the samosa wrapper and press it in onto your wrapped samosa. Make sure it's sealed properly so none of the cheese seeps out.
- Place the samosas on a paper towel after frying. The paper towels absorb any excess oil. This makes sure your samosas stay crispy and fresh, and avoid getting soggy.
- Serve immediately. You don't want a soggy samosa, so fry right before serving. You can make them in advance and store them in the fridge overnight then fry the next day, or in the freezer for up to 3 months to pull out, defrost, and get frying.
Like This Recipe? Try These
We're all always looking for more quick and easy appetizers to fill up our lunch and dinner tables, so here are some other recipes I love:
- Delicious Beef Samosas And How To Fold Them
- The Best Pita Chips (Baked & Fried Pita Bread)
- Batata Harra -Lebanese Spiced Potatoes With Cilantro
- Crispy Deep Fried Cauliflower Florets