Description
Crispy on the outside and oozing good on the inside.
Ingredients
- FOR THE CHEESE STICKS:
- 16 whole String Cheese Sticks
- ½ cups Flour
- ½ teaspoons Emeril’s Essence
- 2 whole Eggs
- ¼ cups Milk
- 1-½ cup Panko Crumbs
- 1 Tablespoon Dried Parsley
- Salt And Pepper, to taste
- Canola Oil, For Frying
- FOR THE DIPPING SAUCE:
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 19 ounces, fluid Can Of Tomato Sauce
- ½ teaspoons Crushed Red Pepper, Or To Taste
- 1 teaspoon Italian Seasoning
- Salt And Pepper, to taste
- FOR THE EMERIL’S ESSENCE:
- 2-½ Tablespoons Paprika
- 2 Tablespoons Salt
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Thyme
Preparation
Mix all ingredients together for Emeril’s Essence spice mixture. You will think of a million things to put it into. You’ll only use a small amount for this recipe. Put the rest in a sealable container and store in your pantry.
Unwrap cheese sticks and cut them in half. Using three bowls for dipping, place the flour and 1/2 teaspoon of Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley, salt and pepper to taste.
Now start to dip the cheese sticks. First in the flour, then in the egg and finally in the panko mixture. Place them on a cookie sheet and freeze for 20-30 minutes. I think I may keep some of these in the freezer to have on hand whenever. They are a great appetizer for kids and adults alike.
Meanwhile make the sauce. Heat the olive oil in a small saucepan over medium heat. Add the garlic and saute for 1 minute. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 minutes while you fry the sticks.
Heat canola oil in a wok or large deep frying pan over medium heat. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. Drain the finished sticks on a paper towel lined plate while you finish with the rest.
Serve immediately with the tomato sauce. We all loved this one. Thanks Keira!!
Stick recipe adapted from The Pioneer Woman Cooks; Emeril’s Spice from Emeril Lagasse.
