Cut the queso blanco or queso seco into thick slices or sticks.

Pat the cheese slices or sticks dry with a paper towel.

In a mixing bowl, combine the all-purpose flour and a pinch of salt. Mix well.

Create a well in the center of the flour mixture and crack in the eggs.

Gradually incorporate the eggs into the flour, whisking gently to form a thick batter.

If the batter seems too thick, gradually add milk or water, a tablespoon at a time, until you achieve a smooth and pourable consistency.

In a deep skillet or frying pan, heat vegetable oil over medium heat until it reaches about 350°F (175°C).

Dip each slice or stick of cheese into the batter, ensuring it is fully coated.

Carefully place the coated cheese into the hot oil, being mindful not to overcrowd the pan.

Fry the cheese for about 2-3 minutes on each side or until it turns a golden brown color and develops a crispy exterior.

Once fried, transfer the queso frito to a plate lined with paper towels to drain off any excess oil.