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Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.
I have never been a fan of fried mozzarella sticks. Why? Flavor. I am a fan of flavor and fried mozzarella sticks have precious little of it. Why do you think they always comes with marinara sauce? Saganaki, the Greek appetizer made by dousing Feta or some other sheep's milk cheese with Ouzo and lighting it on fire is spectacular but dangerous. So I give you my fried cheese recipe, Queso Frito, with a definite Third Coast panache.
Queso Frito – A Texas take on fried cheese sticks:
1/2 pound Pepper jack
1 cup Panko breadcrumbs
2 large eggs
2 tablespoons water
1/4 cup flour
Queso Frito – A Texas take on fried cheese sticks:
1/2 pound Pepper jack
1/2 pound White Cheddar (sharp)
1/2 pound Smoked Cheddar1 cup Panko breadcrumbs
2 large eggs
2 tablespoons water
1/4 cup flour
Cut cheese into desired size (roughly two bites) and shapes. I personally like to cut them into different shapes (rectangles, wheels, triangles, or squares) so I can distinguish the various cheeses from each other. Combine egg and water and whisk to make egg wash. Roll the cheese in flour, egg wash, and finally in the breadcrumbs, then place the cheese onto cookie sheets and refrigerate for one hour. Deep fry at 375 for 4-7 minutes and serve immediately with Salsa Rojo or Salsa Verde for dipping if you just have to dunk 'em in something.
Labels:
fried mozzarella sticks,
Going Coastal,
Ouzo,
Queso Frito,
recipe,
recipes,
Saganaki,
third coast
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