Cheese Sticks
Crispy outside, molten inside, cheese sticks transform simple pantry staples into pure satisfaction. The technique here matters: a proper batter coating requires cold milk and melted butter whisked together, which creates steam during frying and puffs the exterior into golden crackling. Fresh mozzarella, rather than pre-shredded, stays creamy longer and won't separate into greasy pools. Make these once and you'll understand why they've remained unchanged across decades of American dining.
Instructions
Cut the cheese and long strips and place in your fridge to prevent it becoming soft.
Mix flour, butter and egg in a bowl, and add sugar, salt and olive oil to taste into the mix.
Then gradually add milk and knead well for a suitable consistency.
Stretch out the dough with a rolling pin and cut into long strips (2 to 3 cm) and then roll the strips of dough around the cheese strips forming a spiral.
Make sure the dough covers the cheese fully so that it doesn't melt out while frying.
Roll the cheese & dough strips through flour to prevent them from sticking while frying.
Heat oil in a frying pan until hot before placing the cheese sticks, and fry until golden in color..
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