As you may know if you are a friend or follower of mine I am a fan of Ree Drummond aka The Pioneer Woman. So imagine my joy when I received her newest cookbook in my mailbox this week, thanks to my lovely mother! I immediately flipped through the pages and when I turned to this page and showed my son he immediately demanded that fried cheese be the first recipe I make form this cookbook. So here it is, the first but by no means the last! We may never order fried cheese sticks at a restaurant ever again, that is how good these were!
16 string cheese sticks – my pkg. only had 12
1/2 cup flour
2 cups panko bread crumbs
1 Tbs. dried parsley flakes
Canola oil for frying – I only had a blended canola and veg oil, and it worked fine.
Desired sauce for dipping.
* Unwrap cheese sticks from wrappers and cut in half.
* Use three bowls to set up your dunking stations:
Bowl 1: Flour ( I put in some seasoned salt)
Bowl 2: Eggs beaten and mixed with milk
Bowl 3: Panko crumbs and the parsley mixed together
* Put each cheese stick in the bowls in the order they are given making sure they are completely coated by each ingredient. Then place them on a small cookie sheet.
* Place coated cheese sticks in the freezer for 20-30 mins. to flash freeze.
* After cheese is frozen heat oil up in a large frying pan 1 in deep in the pan, over medium high heat. Place sticks in oil about 6-8 at a time.
* Watch very carefully as they cook very fast and will need to be rolled around a bit while cooking. Mine were in the oil about 1 – 1 1/2 mins. You want to try to get them out before the cheese bubbles out. Some of mine started bubbling, but still tasted great!
* Continue cooking in batches till all done. I placed them on a paper towel lined dish.
* Serve immediately to get the long stringy cheesy effect! Careful they don’t last long!
Tip: I cooled my oil, ran it through a strainer and saved it to use to fry another day.
Taste: 10 -universally adored
Ease of Prep: 8
My family loved these and they only lasted about 5 mins! My son is already asking when more string cheese is going to be purchased to make them again.