Cheese Sticks Recipe

Prepare cheese

Trim each cheese block into 8 equal rectangular sticks about 3 inches long, 3/4 inch wide and 3/4 inch high. You should have roughly 32 sticks total (16 Colby, 16 Pepper Jack). Keep sticks cold in the refrigerator while preparing coatings.

Set up breading station

Place the 3 tbs flour in a shallow bowl. In a second shallow bowl, whisk the 2 eggs with 2 tbs milk until smooth. In a third shallow bowl, combine panko breadcrumbs, fine breadcrumbs, garlic powder, smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper; mix well.

Double-coat the cheese

Working with 4–6 sticks at a time, lightly dredge each cheese stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a sturdier crust, return each coated stick to the egg mixture briefly and press into the breadcrumbs a second time. Place coated sticks on a baking sheet lined with parchment and freeze for 20–30 minutes to set the crust (this prevents cheese from melting out when frying).

Heat oil

Pour vegetable oil into a heavy skillet or pot to a depth of about 1 inch (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, heat until a breadcrumb sizzles and browns in about 15–20 seconds.

Fry cheese sticks

Fry the frozen coated cheese sticks in batches so they do not touch, about 45–60 seconds per side, turning once, until golden brown. Avoid overcrowding and do not fry longer than necessary. Remove with a slotted spoon to a wire rack or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Let the sticks rest 1–2 minutes so they firm slightly, then serve hot alongside the creamy salsa dressing. Garnish with an extra sprinkle of chopped cilantro if desired.

Combine 1/2 cup salsa, 1/4 cup mayonnaise and 1/4 cup sour cream in a small bowl. Stir in 1 tablespoon lime juice, 1 tablespoon finely chopped cilantro and 1 teaspoon honey (if using). Season with 1/8 tsp salt and 1/8 tsp pepper; mix until smooth. Taste and adjust seasoning or lime as needed. Chill until ready to serve. The dressing can be made up to 24 hours ahead; stir before serving.