Making Homemade Gluten Free Cheese Sticks with Siobhan Muir

Almost everyone I know loves cheese sticks. And who wouldn't? They're warm, hardy, cheesy, and fried. All the great things, lol!
INGREDIENTS
10+ eggs
Salt (optional)
1 lb of harder cheese (Mozzarella, Monterey Jack, Cheddar) cut into 1/2 inch (13 mm) wide and 3 inch (7.5 cm) long sticks
1/3 cup Gluten Free flour
1 can of Gluten Free breadcrumbs
3 cups of oil
Wax Paper
Large Plate
Fork
DIRECTIONS
Crack eggs into a medium bowl and beat. In two smaller bowls, drop flour and 1/3 the can of breadcrumbs, respectively.
Drop cheese sticks into eggs and let soak a moment or two. Using a fork, spear a cheese stick, transfer it to the flour, and roll, making sure the stick is covered in flour.
Return the stick to the eggs to coat again. Once it's coated with egg, roll the floured cheese stick in the breadcrumbs until coated.
Drop it into the eggs again and then into the breadcrumbs to be sure it's completely breaded (double breading). Set aside on the wax paper on a plate until time to fry them.
Repeat the process for each cheese stick, adding flour or eggs or breadcrumbs to the bowls as needed.
Pour oil into a deep pan and turn on high.
Scrape the last of the flour and the breadcrumbs into the remaining egg mixture. Mix together until it becomes thick. If it's still soupy, add a little more breadcrumbs until you can form bread balls. Add spices if you like.
Scoop out some mixture with a spoon and roll between your hands until it forms a round ball. Do this for all the mixture.
To test the heat of the oil, gently roll the bread balls into the pan. They take the longest to cool, so they are great for both testing the oil and cooking them longer.
Allow the bread balls to fry in the oil until they've browned a little (gluten free breading doesn't darken much until burned). Roll gently with tongs so they're evenly cooked. Fry for about 4-6 minutes until the bread balls harden and crack a little. Remove from oil onto a paper-towel covered plate to drain.
Add the cheese sticks to cook, 4 at a time. When you hear the oil crackle and spit, turn the heat down to med-high.
Keep rolling the cheese sticks to brown on all sides. When you see a little bit of cheese leaking through the breading, the sticks are done.
Remove from oil onto a paper-towel covered plate to let drain. Cover the oil and let it cool on the stove.

[@reneelorraine]

Yes, looks good, love cheese, thank you.

[@erinlewis5926]

These look delicious

[@erinlewis5926]

I have an egg beater that was my granny’s passed to my mum and then to me. Have now passed on to my daughter.