I heard that pork rind as a coating can pop when deep fried, has anyone experienced that? I use egg and cream then dip it in a 50/50 blend of oat flour and gluten flour..it has about 36 carbs in a cup, and you don't need much, DH just freezes the cheese and tosses it in the oil without any coatings, (the outside gets crispy )he also uses a spanish cheese that does not "melt" either, I think its called Blanco? you could also stuff a hot pepper and toss it in oil without coating too. when the pepper is crisp the cheese is soft. wrapping a strip of bacon around a string cheese is a good idea too, I think I will try that one, like a hot dog when we were kids.
Jane