AuthorKathleen GloverCategorySnacksDifficultyBeginnerSometimes you just want a recipe that is nostalgic, indulgent, and easy to make...and that's exactly what this is!
This recipe is great as a snack or as an appetizer because, who doesn't love cheese? Especially in crispy, melting cheese sticks. It's a quick and easy recipe, that everyone can make. Kids will love this recipe and you can even include them in making it, because it's going to be fun for them too. You can also make it ahead and put it in the freezer, for later.
The most important thing to remember about this recipe is not to rush the frying process because if the oil is not hot enough, the crust will not sear, and the cheese is going to leak.
First, you need to create your coating assembly line. In one bowl, whisk the eggs and milk together in a bowl. Put the flour in another bowl and the Italian breadcrumbs in the third bowl.
Take the cheese you cut into sticks, and coat each piece of the cheese with flour, then dip into the eggs, and then into the breadcrumbs. Repeat this process one more time by dipping the sticks into the eggs and the crumbs.
Freeze for half an hour before frying.
After that, heat the oil in a skillet and cook sticks for about a minute on each side, or until golden. Do this in batches so you don't overcrowd the pan, because if you do it's going to be soggy and not crispy. Drain on a paper towel, and serve with a dip of your choice.
Ingredients
Directions
First, you need to create your coating assembly line. In one bowl, whisk the eggs and milk together in a bowl. Put the flour in another bowl and the Italian breadcrumbs in the third bowl.
Take the cheese you cut into sticks, and coat each piece of the cheese with flour, then dip into the eggs, and then into the breadcrumbs. Repeat this process one more time by dipping the sticks into the eggs and the crumbs.
Freeze for half an hour before frying.
After that, heat the oil in a skillet and cook sticks for about a minute on each side, or until golden. Do this in batches so you don't overcrowd the pan, because if you do it's going to be soggy and not crispy. Drain on a paper towel, and serve with a dip of your choice.