This recipe has taken much trial and error, but I think I have finally perfected it and would now like to share it with all of you! I have this laid out so that you will do two batches (24 sticks total). It is very easy to cut this recipe down to however many you want, but I like to make a lot at one time and freeze them for later.
Speaking of freezing, make sure you give yourself plenty of time to make these, because it involves putting them BACK in the freezer before cooking!
Ingredients:
3T Flour
10T Bread crumbs, divided in half
10T Panko bread crumbs, divided in half
4t Grated Parmesan, divided in half
4 Eggs, divided in half
12 string cheese, cut in half and frozen (You can save a lot of fat and calories here by choosing light, low-fat, part skim, etc. I personally love the Weight Watchers brand)
Tools:
Large cookie sheet
Wax paper (or similar, just to go in the freezer)
Deep fryer (optional)
Set up:
You may have noticed I wrote "divided in half" next to most of the ingredients. I find that preparing the sticks in 2 batches cuts down on the mess. Around stick 8, you'll know what I mean.
Lay your ingredients out in an assembly line. I prefer left to right, in this order:
Frozen string cheese, sticks cut in half
Small plate of flour
Bowl of egg, lightly beaten
Bowl of bread crumbs, panko, grated parm, mixed
Large cookie sheet covered in wax paper. Wax paper will cut down on sticking in the freezer, plus easier clean up!
Breading Directions:
- Roll string cheese in flour, shake off excess
- Coat in egg
- Roll in bread crumb mixture, shake off excess
- Coat in egg, again
- Roll in bread crumb mixture, again
- Place on cookie sheet
- Repeat until you've finished 12 of the half sticks. Then, rinse your egg and breading bowls, refill with the remaining ingredients and run through the directions again. You should have plenty of flour for all 24 sticks.
- Once all of the sticks are breaded and on the cookie sheet, place cookie sheet in freezer. Make sure they are not touching so they don't stick together.
*Do not cook until completely frozen. Otherwise, the cheese will cook faster than the breading and you will be left with a gooey mess.*
Cooking Directions:
I prefer to do this in the deep fryer because they get nice and crispy and only take a few minutes, but I will give you 3 options:
- Deep Fry: Preheat deep fryer to 350 degrees. Cook 5 or 6 cheese sticks at a time for 3 minutes, making sure they do not touch.
- Pan Fry: Heat oil to medium-high in a high-sided frying pan. You should have about one inch of oil in the pan. Cover and cook for 2 minutes, making sure they are not touching, turn sticks over and cook for an additional 1-2 minutes or until cheese starts to ooze out.
- Bake: Preheat oven to 350 degrees. Cover a cookie sheet in foil and spray with non-stick cooking spray. I would suggest using a new cookie sheet, rather than putting the frozen one in the oven. Cook 6-8 minutes, or until cheese starts to ooze out. Ovens often vary in temperature, so around the 6 minute mark, you should keep a close eye on these so they don't overcook. I also suggest turning them over after 5 or 6 minutes to make sure both sides get crispy.
With each option, you should let them cool for a minute or two after they have finished cooking. Serve with you favorite marinara!
Tips:
- Cut the string cheese in half before you freeze it.
- If you choose to fry, do not drain on paper towels. The cheese will stick to the paper towels and you'll be pissed when you have bits of towel stuck to your cheese sticks. Place them on a regular plate to set for about 2 minutes. Then move them to whatever you choose to eat them off of.
- To make ahead and keep in the freezer, freeze these the same way: on the cookie sheet. After they are completely frozen, you should then put them in a freezer bag to prevent freezer burn. If you put them in the bag before they are frozen, you will have 1 large stuck-together mess!
