Best Fried Cheese Sticks Recipes

HOME-FRIED CHEESE STICKS

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

DEEP FRIED MOZZARELLA CHEESE STICKS

Steps:

• Mix together the eggs and water, set aside.
• combine the Italian bread crumbs, garlic powder, dried oregano and dried parsley.
• salt and pepper to taste.
• in a separate container, mix flour and cornstarch.
• cut mozzarella cheese into any desired shape, rectangle strips are traditional.
• One at a time, dip mozarella slices into the egg mixture, then the breadcrumbs, then the flour.
• fry sticks at 375 F until golden brown and serve with desired dipping sauce.

FRIED MOZZARELLA CHEESE STICKS

Steps:

• Cut mozzarella cheese into sticks (approximately 3*1/2*1/2-inches).
• Place flour in one bowl, the egg in another bowl and the bread crumbs and oregano in another bowl.
• Dredge each piece of cheese into flour to coat.
• Dip floured cheese stick into egg, then dredge in bread crumb mixture.
• Place on a plate in a single layer.
• Refrigerate for 1 hour.
• In a large skillet, heat olive oil or shortening, 1/2-inch deep to 350°F.
• Fry mozzarella sticks a few pieces at a time until browned on all sides (about 3 minutes).
• Drain on paper towels.
• Serve hot with lemon wedges or marinara sauce for dipping.
• ~NOTE~ Preparation time includes 1 hour refrigeration time.

TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)

Steps:

• Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
• Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
• Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
• Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
• The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
• If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
• Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
• Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.

FRIED MAC 'N' CHEESE STICKS RECIPE BY TASTY

Steps:

• Bring 3 quarts of water to a boil in a medium pot and cook the elbow pasta. Stir occasionally for 7 minutes, or until al dente.
• In a large saucepan over medium-low heat, melt the butter completely and whisk in ¼ cup flour for 2 minutes to create a light roux. Add the milk and season the mixture with salt and pepper. Stir continuously until the sauce fully thickens. Gradually add the cheese and stir until fully combined. Finally, add the cooked pasta and stir until the noodles are well-coated.
• Remove the mac 'n' cheese from the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours.
• Heat the oil in a large pot until it reaches 325°F (170°C).
• Cut the frozen mac 'n' cheese into roughly 3-inch long sticks. Dredge the sticks in the remaining 2 cups flour, then the egg, and then the bread crumbs. Fry the sticks for 2-3 minutes or until golden brown, then drain on paper towels and sprinkle with salt. Serve immediately.
• Enjoy!

FRIED MOZZARELLA CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

FRIED CHEESE STICKS

Steps:

• 1. Cut cheese crosswise into 3/4 inch slices. Lay slices flat and cut in half lengthwise. Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet and freeze for 30 minutes. Fry cheese sticks in 375^ deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce or Ranch dressing. --- Note: If you like cream cheese it is awesome fried this way. Use cream cheese cold ,cut in strips. Prepare as above. Freeze as above and fry up. I like to dip these in orange marmalade. OMG this is to die for.

FRIED CHEESE STICKS WITH DIP

Steps:

• Cut cheese into 2-1/2 x 1/2-inch sticks.
• Dust with flour.
• Dip in beaten egg and then into breadcrumbs.
• Press crumbs around cheese; dip again in egg mixture and then crumbs once again to make a firm coating.
• Make sure all the cheese has a good coating of the bread crumbs.
• Refrigerate until time to serve.
• Heat deep fryer to 375 degrees.
• Fry 3 or 4 at a time, turning once if necessary, until desired browness is reached.
• Remove and drain on papertowels.
• Repeat until all are cooked.
• For dip, combine remaining ingredients and serve as a dip for cheese or dip in your favorite marinara sauce.

FRIED CHEESE STICKS WITH TOMATO SAUCE

Steps:

• Melt butter in a small saucepan.
• Stir in tomato sauce, mushrooms, oregano and basil.
• Bring to boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Cover and keep warm while frying cheese.
• Combine bread crumbs, wheat germ and red pepper in a small bowl.
• Cut cheese into 2x1/2x1/2-inch sticks or 1 inch cubes.
• Dip each piece of cheese in eggs, then into the flour and then the crumbs to coat well; repeat one more time to ensure even coating.
• Heat 1 1/2 inches of oil to 375 degrees.
• Fry a few cheese pieces at a time for 30 seconds to 1 minute or until golden on all sides. (do not overcook or you will have a melted mess).
• Drain well on paper towels.
• Serve warm with tomato sauce.

FRIED SALAMI AND MOZZARELLA CHEESE STICKS

Steps:

• Take two slices of salami, overlapping slightly, and wrap them around a mozzarella cheese string.
• Warm a non-stick skillet over a medium-high heat; no oil is needed. Place each wrapped stick into the skillet seam-side-down. They need barely a minute on each side before the salami starts to get crispy.
• Remove from the pan and drain on paper towels.
• Place on a serving plate and serve warm.

TEQUEñOS - FRIED VENEZUELAN CHEESE STICKS RECIPE

Steps:

• In a large bowl mix all ingredients for the dough.
• Knead for 10-15 minutes until smooth. (If using a stand mixer, mix on speed 2 (low speed) for 2 minutes followed by speed 3 (medium speed) 1 minute. Then, manually knead 1 minute or until smooth)
• Cut the dough in half and cover. Roll out one half of dough until very thin on a lightly floured surface.
• Using a pizza cutter or sharp knife, cut dough in strips roughly three times the size and twice the width of the cheese sticks. I recommend cutting the cheese sticks around 2 inches (5 cm) long and ½ inch (1 ½ cm) thick.
• Using one strip of dough, wrap the cheese diagonally, overlapping the dough. Fold over the edges and pinch to seal.
• Repeat this process with the remaining dough.
• Heat 1 inch (2 cm) of oil in a pan. Fry 3 tequeños at a time, flipping after 30 seconds, until crispy and golden on both sides (about 1-2 minutes)
• With a slotted spoon, remove tequeños and place on paper towels to drain. Repeat with remaining batch until surrounded by a sea of tequeños.
• Let tequeños rest 3 minutes before serving. Any tequeños that were not fried can be frozen for about 4 months for your next fiesta!

AWESOME FRIED CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs, salt and pepper in a medium bowl. In a separate medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365º F (185ºC).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the hot oil.
• Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
• Let cool for 5-10 minutes. Serve with Marinara or your favorite Ranch dipping sauce. Refrigerate any leftovers.
• MARINARA SAUCE: Saute the onions in a saucepan, careful not to let them brown.
• Add the liquid drained from the diced tomatoes. Add basil, Italian seasonings, sugar and crushed red pepper. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
• Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
• Serve as a dipping sauce with Awesome Fried Cheese Sticks.

FRIED CHEESE STICKS

Steps:

• 1. In a shallow bowl, place bread crumbs and Parmesan cheese and mix well.
• 2. Beat eggs in a shallow bowl.
• 3. One at a time, dip the cheese stick into the egg to coat. Allow excess to drip off.
• 4. Then dredge the stick in the bread crumb mixture to coat. Place on a plate.
• 5. Repeat until all are coated.
• 6. Place the plate in the freezer for 15 minutes.
• 7. Meanwhile, fill a heavy skillet with oil to 3 inches deep.
• 8. Heat oil over medium high (or until it reaches 365 degrees.)
• 9. Carefully drop the coated stick into the oil and fry until golden brown, About a minute
• 10. Don't crowd the sticks. You may nedd to do 2 batches.
• 11. Drain on paper towels.
• 12. Let cool slightly before eating. Serve with marinara sauce.

FRIED CHEESE STICKS

Steps:

• 1. 1. Combine flour ,salt and pepper. Set aside. 2. Put egg in bowl; set aside 3. Put bread crumbs in a pie pan. Set aside. 4. Dip cheese stick into egg. 5.Dredge in flour mixture and dip in egg again. 6. Roll in bread crumbs; press firmly so crumbs adhere. 7.Place on wax paper and chill 3o minutes. 8. Pour oil into skillet heat to 350.Fry until golden . Drain on paper towels. Serve immediately.