Directions: |
Directions:Combine all the ingredients in a food processor and pulse a few times to combine and grind up the panko just slightly.
Next you will need to prep 2 additional breading dishes. Put flour in one of them, and about 3 eggs, lightly beaten, in the other. Line your bowls up in the order you will pass the food through them. Flour, eggs, crumbs.
Next, cut your cheese sticks in half across the middle and get ready to bread
(choose a wet hand and dry hand, don't mix)
Run your sticks and curds through the flour, tap off the excess, then put them into the egg, and finally the crumbs. Place them all on a sheet pan and stick them in the freezer for 30 minutes or so.
After your cheese has chilled, heat several inches of oil in a shallow pan. I don’t ever use a thermometer to gauge my oil, I use the sizzle test. I take a piece of the panko breading, and toss it into the oil…I should start to see it sizzle right away. If it just sinks sadly to the bottom, it’s not ready. We don’t want any sad cheese here folks! If you prefer to use a thermometer, you would be wanting your oil in the 360-370 range.
When you’re sizzlin’, place a mixture of sticks and curds in, several at a time without crowding the pan. They will fry quickly, a minute or two is all it takes. If your cheese is oozing out before your breading is golden brown, then your oil is too hot. Turn down the heat and remove the pan for a minute to let it cool down.
When they come out of the pan, drain them on paper towels. I sprinkle mine immediately with a little kosher salt. This needs to be done right out of the pan or the salt does not adhere. |
This recipe for Cheese Sticks is from