Crispy Deep-Fried Breaded Cheese Sticks

A fantastic crispy snack in just 20 minutes! Melty cheese sticks in a crunchy coating are the perfect hot bite to go with a cold beer. Serve them with a sweet-and-tart berry sauce, a spicy tomato sauce, ketchup, or ranch.

Maria

Recipe author

Deep-fried breaded cheese sticks for beer

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Composition / ingredients

Servings:

Hard cheese

250

Breadcrumbs

200

Flour

100

Eggs (large)

Vegetable oil (for deep-frying)

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 12 g

Fats 54 % 40 g

Carbohydrates 30 % 22 g

489 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

How do you make deep-fried breaded cheese sticks for beer? It's quick and easy. First, gather the ingredients from the list. Use any cheese you like, as long as it melts well. Low-moisture mozzarella (the kind used for pizza) or an everyday firm cheese like gouda both work great. Try to get cheese in a nice even block — it's much easier to cut into uniform sticks.
Step 2:

Beat the eggs until smooth. Use large eggs — if yours are small, use 3.
Step 3:

Cut the cheese into uniform sticks about 4 inches (10 cm) long and 1/2 inch (1 cm) thick.
Step 4:

Dredge each cheese stick in flour on all sides.
Step 5:

Then dip them in the beaten egg on all sides. Don't forget the ends — coat those in egg too. If it looks like you're running low on egg, just crack in another one and beat it. Two large eggs were plenty for my 10 cheese sticks, with a little to spare.
Step 6:

Now roll the cheese thoroughly in breadcrumbs on all sides. For sticks that look great and hold their coating, use coarser breadcrumbs in a deep golden color that are already seasoned. If all you have are plain, pale breadcrumbs, stir in some paprika, turmeric, salt, and pepper to taste for color and flavor.
Step 7:

Bread the rest of the cheese sticks the same way. It's easiest to move them through the flour, egg, and breadcrumbs with tongs, or to spear the cheese on a fork. Doing it by hand isn't ideal, since the coating clings to your batter-covered fingers even better than to the cheese. :)
Step 8:

In a small, deep skillet (mine is 8 inches / 20 cm), heat the vegetable oil over medium heat and fry the sticks for 1 to 1 1/2 minutes per side, until golden. Pull them out sooner if you see the cheese starting to ooze out anywhere. Transfer the finished cheese sticks to a paper towel to drain the excess oil.
Step 9:

Serve the sticks right away, while the cheese inside is hot and pulls into nice stretchy strands. Serve them with your favorite dipping sauces — I went with lingonberry sauce. So good! Enjoy!

How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg will be clear and clean, and the yolk should hold its shape — shiny, domed, and even.
Fry with an oil that has a high smoke point! Every oil is only healthy up to a certain temperature — the smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with a few exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have higher smoke points. Whenever you're baking, pan-frying, or grilling, use an oil with a high smoke point. The most common high-smoke-point options are refined sunflower, olive, and grapeseed oil.