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Cheese Sticks

Aruban · Snack · Medium

Cheese Sticks

Total
1 hr
Prep
45 min
Serves
8
Calories
335
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Strips of soft dough spiral around mozzarella and fry into golden shells, with melted cheese tucked inside each crisp bite.

A dough wrapper gives Cheese Sticks a different crunch from breadcrumb-coated mozzarella. Thin strips overlap around the filling, sealing the cheese inside as the outside blisters in hot oil.

Use low-moisture mozzarella cut into even batons and keep it cold until wrapping. The ends and seams need a firm pinch; a small gap is enough for the filling to escape into the oil.

CheesyCrispyPartyNut-free

Method

  1. Mix 1 3/4 cups flour with the sugar and salt. Rub in the butter, then add the egg, milk and olive oil. Knead for until smooth; cover and rest for .

  2. Dust the counter with the reserved flour. Roll the dough 1/8 inch thick and cut into sixteen long strips about 1 inch wide. Wrap each strip around a mozzarella baton, overlapping the edges and pinching both ends closed.

  3. Heat the vegetable oil in a heavy saucepan to 350°F (175°C), keeping the pan no more than half full. Fry the sticks in four batches for , turning, until golden with no pale dough at the seams.

  4. Transfer to a wire rack and let stand for before serving two sticks per portion; the melted centers will be very hot.

Forkue tips

  • Choose mozzarella made with microbial or vegetable rennet if serving vegetarians. Fresh mozzarella is too wet for these sealed dough wrappers.

Storing and reheating

Refrigerate cooked sticks for up to 3 days. Reheat at 400°F (200°C) on a rack until crisp and hot; freeze uncooked wrapped sticks for up to 1 month.

Kitchen gear

Rolling pinTop picks on AmazonHeavy saucepanTop picks on AmazonFrying thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

335Calories
13gProtein
26gCarbs
20gFat

Cheese Sticks: FAQ

Why is cheese escaping during frying?

A seam is open or the oil is too cool, allowing the cheese to melt before the wrapper sets. Overlap the dough and check the oil temperature between batches.

Can I make them ahead?

Yes. Wrap the cold cheese, arrange the sticks on parchment and refrigerate covered for a few hours before frying.

How do I store and reheat Cheese Sticks?

Refrigerate cooked sticks for up to 3 days. Reheat at 400°F (200°C) on a rack until crisp and hot; freeze uncooked wrapped sticks for up to 1 month.

How long does Cheese Sticks take?

About 1 hr in total: 45 min prep and 15 min cooking.

What do I need to make Cheese Sticks?

The key ingredients are all-purpose flour, milk, unsalted butter, egg and mozzarella, plus pantry basics.

Any tips for Cheese Sticks?

Choose mozzarella made with microbial or vegetable rennet if serving vegetarians. Fresh mozzarella is too wet for these sealed dough wrappers.

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