Start by cutting your cheese into triangles that are about ½ inch thick

Using a large bowl, add 1 cup of all-purpose flour, ½ tsp of sea salt, 1 tsp of dried parsley, and mix it all together

Using a small bowl, crack the egg, add it to the bowl, and beat the egg

Grab a medium sized non-stick frying pan, turn your burner on to a medium-high heat, and add ¼ cup of extra virgin Spanish olive oil to the pan

Grab the cheese triangles, and one by one, dip in the egg and then in the flour to get them well coated and add to a plate

Once your oil gets hot, start adding the coated cheese triangles to the pan without over crowding the pan, cook in batches

After about 1 minute of cooking turn the cheese triangles and cook the uncooked side

After about another minute or so your cheese triangles should have a golden color on both sides

Take the cheese triangles out of the pan and place on plate with a paper towel to drain the excess oil

Transfer the cheese triangles to a new plate and place the blueberry jam in the middle of the plate for dipping