Crunchy Fried Cheese Bites is my love language. I have a strong affinity for anything fried cheese. Curds, mozzarella, just any old cheese. If it’s fried, I’ll take it.
There’s a restaurant here in Missoula that does deep fried cheese and I thought it was so brilliant to change it up from the ol’ fried mozzarella sticks. These little fried bites are made with colby jack cheese sticks, it’s a nice cheese change up from mozzarella. Each package of cheese sticks hold about 12 sticks so it’s perfect to slice into 4 even pieces for little bites.
My deep love for fried cheese leads me to make it a big part of my Super Bowl menu. Serve these crispy bites with marinara or sriracha aioli. Your guests are sure to swoon, just as much as I do.
When frying cheese the double dredge is so important, also letting it chill for 15 minutes in the freezer before frying. The double dredge coats it completely so there’s no holes for the cheese to escape and the freezer will help set the breading.
When frying you always, ALWAYS, want to use a candy/frying thermometer. It’ll help you keep an eye on the oil and keep it at a constant temperature. This is key to perfect golden color and even frying.
I’m digging that cheese pull.
My husband does 99% of my hand modeling and I think he has a future.
Crunchy Fried Cheese Bites
Ingredients
- 1 package {12 ounces} About 12 Colby Jack Cheese Sticks, cut into 4 sections
- 1/2 cup Flour
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Cayenne Pepper
- 2 whole Eggs, whisked
- 2 tablespoons Milk
- 2 cups Panko
- Canola Oil, for frying
- Chives, chopped for garnish
Directions
- Step 1 Place flour, smoked paprika, kosher salt, and cayenne pepper in a resealable plastic bag. Add the cut cheese sticks to the bag and shake until coated.
- Step 2 Add eggs and milk to a shallow dish and whisk together. Add panko to a separate shallow dish. Working in batches, dip floured cheese in the whisked egg mixture, coat and transfer to dredge in panko and coat, now add cheese back to the egg mixture to coat and double dredge back in the panko. Spray a sheet pan, or a plate that will fit in your freezer, with nonstick cooking spray and arrange the breaded cheese on it. Place in the freezer for 20 minutes.
- Step 3 Preheat oil to 325 degrees F in a heavy bottomed pot or cast iron skillet. Fry cheese in batches until golden brown, about 30 seconds. I like to move the cheese around a little bit with the back of my spoon to make sure it’s being fried evenly. Using a slotted spoon or spider, remove fried cheese to a paper towel lined plate.
- Step 4 Garnish with chopped chives and serve immediately. Enjoy!
Savor and Enjoy!
