So when I got a request to make cheese sticks, I figured I had to master this little appetizer favorite. After scouring Pinterest and Google, I found that most of the recipes online were simply battered, fried string cheese. I wanted to get more creative with the cheese inside though. I wanted to add goat cheese and herbs, and make ’em super tasty. So I finally ran across this “Crispy Cheese Sticks” recipe from Justin Chapple on foodandwine.com.
The recipe totally intrigued me because his technique was so different than any I had heard of before… He mixed his cheese filling in a big bowl, then used FLATTENED white bread for the outside! Genius!! So I just had to figure it out for myself, and I’m so glad I did! These things were DYNAMITE! I modified his version with some different cheeses and herbs in the filling, but the technique is all the same.
- In a medium bowl, combine mozzarella cheese, goat cheese, Parmesan cheese, egg, chives, and 1/2 teaspoon salt & 1/2 teaspoon pepper. Place in refrigerator for at least 15 minutes.
- With a rolling pin, flatted each slice of bread and cut off crusts (optional). Arrange with long sides toward you. Spoon 1 heaping tablespoon filling on the lower half of each slice. Brush edges with water and roll up around the filling. Press seams and open ends to seal the rolls.
- In a large skillet or deep fryer (I use a FryDaddy), heat 1 inch of oil to 350 degrees F. Fry rolls in batches, turning occasionally until crisp, about 2 minutes. Transfer to paper towels to drain and sprinkle with salt.
- Serve with marinara & pesto (optional)
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