Peanut Crusted Cheese Sticks with Strawberry Sauce
International dishesFried DishesUnited States30 minutes
The most popular snack to make at home is peanut crusted cheese sticks with strawberry sauce. The crust is crisp with roasted peanuts, the middle pulls into strings of cheese, and the pink strawberry sauce sits alongside.
The hard part is frying them without the cheese running out. Once coated, the sticks go into the fridge to set before they are fried. The egg and flour mixture rests for 5 minutes so it puffs, which makes a noticeably lighter, crisper crust.
This batch weighs about 830g, at roughly 353 calories per 100g.
Method
Cut the cheese into sticks 5cm long and 1cm wide.
Whisk the chicken eggs with 50g of all purpose flour, season with 1 teaspoon of seasoning powder and leave it 5 minutes to puff.
Crush the roasted peanuts and mix them with the panko breadcrumbs.
Make the strawberry sauce: cook the strawberries with 1 teaspoon of kOBE Monk Fruit Blend and a little water until they break down completely, then let it cool. Mix 4 tablespoons of Lean Mayo with 1 tablespoon of the strawberry mixture.
Roll each cheese stick through the remaining flour, then the egg batter, then the peanut and breadcrumb mixture, and chill them.
Heat the cooking oil and fry the cheese sticks over high heat until evenly golden, then lift them out to drain.
Arrange them on a plate, garnish with parsley and strawberries and serve them with the strawberry sauce.
Tips
Chill the coated sticks until they set before frying so they hold their shape.
Resting the egg and flour mixture for 5 minutes gives a lighter, crisper crust.
Deep fry over high heat and work quickly so the cheese has no time to run out.
Out of season, a lightly sweetened strawberry jam stands in for fresh berries.
Crush the peanuts coarsely, since a fine grind makes the coating crumbly and it falls off in the oil.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.