Chef John’s Cheese Sticks
Recipe Creator: Chef John
Looking for an appetizer or snack that everyone will love? These easy and delicious gooey cheese sticks will be hit!
Ingredients
- 1x 170g block Bothwell Jalapeño Monterey Jack (or 540g block) or 250g block Bothwell Lactose-Free Jalapeño Monterey Jack and/or 170g block Bothwell Parmesan
- 1 cup milk
- ¾ tsp. baking powder
- ½ cup all-purpose flour
- ¼ t fine salt
- 2 cups panko bread crumbs
- Canola oil for fryingDips
- Marinara sauce (suggested for Parmesan Cheese Sticks)
- Salsa (suggested for Jalapeño Monterey Jack Cheese Sticks)
- Guacamole (suggested for Jalapeño Monterey Jack Cheese Sticks)
Directions
- Cut cheese into 3 ½" x ½" x ½" sticks
- In a bowl whisk together milk, flour and salt and set aside
- Place panko crumbs in a shallow cake pan
- Dip the cheese sticks in the batter and shake off the excess. Place the lightly battered cheese in the panko crumbs and coat all sides. Shake off excess panko crumbs and go back to the batter and back to the panko
- Place the twice battered cheese sticks on a parchment lined cookie sheet
- Place the battered cheese sticks in the refrigerator for 1 ½ to 2 hours to set up before frying
- Heat oil in pot or deep fryer to 375 degrees F
- Cook for one minute until golden. Place on paper towel to soak up any excess oil