4 Cosi Scratch Cheese Sticks Recipe

Prepare cheese

If using full-size string cheese, cut each piece in half crosswise to make 8 equal 4-cosi sticks total. Pat each piece dry with a paper towel to remove surface moisture; this helps the breading adhere and prevents excessive cheese leakage.

Set up breading

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix thoroughly.

Double-coat the cheese

Working with one cheese stick at a time, dredge the stick in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Roll in the breadcrumb mixture to coat evenly. For extra-secure coating (to reduce leaking), return the coated stick to the egg mixture briefly, then roll again in the breadcrumbs for a double coating. Place coated sticks on a parchment-lined tray and repeat with remaining sticks. Once all are coated, put the tray in the freezer for 20-30 minutes to firm the coating and further reduce melt-through during frying.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/2-inch depth. Heat over medium heat until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 20–30 seconds. If you don't have a thermometer, maintain medium heat and watch closely so it doesn't smoke.

Fry the sticks

Working in a single layer (do not overcrowd), carefully add 2–3 frozen, breaded cheese sticks to the hot oil. Fry for about 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. If using fully thawed sticks, reduce time slightly and watch for early color change to avoid breaking the coating. Use a slotted spatula to transfer cooked sticks to a plate lined with paper towels to drain.

Finish

If desired, keep finished sticks warm on a baking sheet in a 200°F (95°C) oven while you fry the remaining batches. Serve once all sticks are cooked and slightly rested so the filling firms up just enough to avoid very hot cheese burns.

Arrange 4 cheese sticks per serving on a small plate with 2 tablespoons marinara sauce per serving for dipping. Recommend allowing sticks to rest 1 minute after frying to avoid overly hot cheese; warn that cheese will be hot. Enjoy.