Fried Cheese Sticks With Dip Recipes

Steps:

• Place cheese sticks on tray; freeze at least 1 hour.
• Heat 2 inches of oil to 375°F in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
• Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Steps:

• 1. 1. Combine flour ,salt and pepper. Set aside. 2. Put egg in bowl; set aside 3. Put bread crumbs in a pie pan. Set aside. 4. Dip cheese stick into egg. 5.Dredge in flour mixture and dip in egg again. 6. Roll in bread crumbs; press firmly so crumbs adhere. 7.Place on wax paper and chill 3o minutes. 8. Pour oil into skillet heat to 350.Fry until golden . Drain on paper towels. Serve immediately.

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs, salt and pepper in a medium bowl. In a separate medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365º F (185ºC).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the hot oil.
• Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
• Let cool for 5-10 minutes. Serve with Marinara or your favorite Ranch dipping sauce. Refrigerate any leftovers.
• MARINARA SAUCE: Saute the onions in a saucepan, careful not to let them brown.
• Add the liquid drained from the diced tomatoes. Add basil, Italian seasonings, sugar and crushed red pepper. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
• Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
• Serve as a dipping sauce with Awesome Fried Cheese Sticks.

Steps:

• Cut cheese into 2-1/2 x 1/2-inch sticks.
• Dust with flour.
• Dip in beaten egg and then into breadcrumbs.
• Press crumbs around cheese; dip again in egg mixture and then crumbs once again to make a firm coating.
• Make sure all the cheese has a good coating of the bread crumbs.
• Refrigerate until time to serve.
• Heat deep fryer to 375 degrees.
• Fry 3 or 4 at a time, turning once if necessary, until desired browness is reached.
• Remove and drain on papertowels.
• Repeat until all are cooked.
• For dip, combine remaining ingredients and serve as a dip for cheese or dip in your favorite marinara sauce.

Steps:

• Heat 1 inch of oil in a deep pan to 330 degrees F.
• Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
• Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
• Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.

Steps:

• Heat 2 inches of oil in a wide heavy-bottomed pot to 350 degrees F.
• Meanwhile, combine the pancake mix, cornmeal and egg in a large bowl. Add 3 cups of water and stir until a thick batter forms. The batter should be thick but pourable; thin with a little more water if needed. Pour the batter into a glass tall enough to completely immerse the length of the cheese.
• Skewer each piece of cheese on a bamboo or wooden chopstick.
• To fry: In batches of three, dip the skewered cheese into the batter, ensuring each piece is covered completely. Slowly lower the cheese into the hot oil. Very quickly, flip the cheese over so all parts of the batter have a chance to set and begin cooking. Cook, flipping frequently, until golden and crisp, 1 to 2 minutes. Remove to a paper towel-lined plate and repeat with the remaining ingredients.
• Serve warm with warm marinara sauce on the side.

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Steps:

• Mix together the eggs and water, set aside.
• combine the Italian bread crumbs, garlic powder, dried oregano and dried parsley.
• salt and pepper to taste.
• in a separate container, mix flour and cornstarch.
• cut mozzarella cheese into any desired shape, rectangle strips are traditional.
• One at a time, dip mozarella slices into the egg mixture, then the breadcrumbs, then the flour.
• fry sticks at 375 F until golden brown and serve with desired dipping sauce.