Crispy Baked Cheese Sticks with Smoky Paprika Aioli

Allergens

Eggs, Dairy

Ingredients

• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 8 oz block of your favorite cheese (e.g., cheddar or mozzarella), cut into 2
• inch sticks
• 2 large eggs
• Canola oil for frying For the Smoky Paprika Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon smoked paprika
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions

1. In a shallow dish, whisk together the flour, panko breadcrumbs, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
2. Prepare the smoky paprika aioli by mixing together the mayonnaise, smoked paprika, lemon juice, minced garlic, salt, and black pepper in a small bowl. Set aside.
3. In a medium sized bowl, beat the eggs until well combined.
4. Working one at a time, dip each cheese stick into the egg mixture, then roll it in the seasoned flour mixture to coat evenly.
5. Heat about 2 inches of canola oil in a deep frying pan over medium heat until it reaches 350°F (175°C). Carefully lower the breaded cheese sticks into the hot oil and fry for 2 3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain any excess oil.
6. Serve immediately with the smoky paprika aioli for dipping.

Chef’s Insight

To add extra depth of flavor, season the flour mixture with crushed red pepper flakes for some heat.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.