International dishesFried DishesEurope and North America30 minutes
These cheese sticks come out with a crisp shell and a stretchy center, done in 30 minutes. The hard part is keeping the cheese from leaking out in the oil.
The flour is mixed with milk and eggs until thick and smooth, then the cheese is dipped and rolled in panko. Pressing the coating on firmly is the step that keeps the filling inside.
This batch weighs about 869g, at roughly 355 calories per 100g.
Method
Put 150g all purpose flour, 150ml unsweetened oat milk, 2 chicken eggs and 9g kOBE Monk Fruit Blend into a bowl and mix until thick and smooth.
Tip 150g panko breadcrumbs into a separate bowl.
Cut 300g cheese into small sticks.
Dip the cheese into the batter, roll it through the panko and press gently by hand so the coating sticks and builds a thick shell.
Pour 500ml cooking oil into a pan, heat it well over high heat and fry the cheese until golden on both sides.
Lift onto a plate lined with paper towel, let it cool slightly and serve.
Tips
The milk in the batter means the cheese needs no freezing beforehand and the shell still turns crisp.
Pressing the panko on firmly is the step that keeps the filling inside.
Cut the cheese into even sticks, as ones that are too slim melt away before the coating turns golden.
Oat milk makes the batter looser, so a few minutes of rest thickens it before dipping.
Hot oil and quick hands are what matter, as a long fry lets the cheese run out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.