Pepper Jack Cheese Sticks
2 cunbleached all-purpose flour
1/2 tspcayenne pepper
4 largefree-run eggs, lightly beaten
2 1/2 cfine bread crumbs
1 Tbspitalian seasoning
1 lbpepper jack cheese, cut into 3 1/2 long x 1/2-inch square
·canola oil for frying, as needed
How to Make Pepper Jack Cheese Sticks
- In a bowl, combine flour and cayenne pepper; whisk to blend and set aside.
- Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir.
- Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes.
- In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks