Tuesday, January 17, 2012

Tuesday Treat: Beer Battered Cheese Sticks

When I was younger, I walked to and from school every day. No, it wasn't up hill both ways. But it was a decent mile path each way. Rain or shine, frigid cold or sweltering heat, drifting snow, or flooded streets be damned, we walked to and from school every day until we got drivers licenses. And cars. Since I worked at the library, it took me considerably longer raising the funds so I walked well into my Junior year of High School. Most of the time, I didn't mind. Why? Because just before reaching the school, I passed a dairy bar. On the way to school, they were closed. But on the way home, they were open for business. My favorite items were the pizza hoagies and their cheese sticks.

Now, these cheese sticks were the mother of all cheese sticks in my opinion. They were perfectly golden brown, about 2/3 the length of an un-sharpened pencil, as big around as a quarter. They were greasy, messy, and 100% unhealthy. And $4 for an order of 5. I picked up an order a couple times a week to eat during my walk home. It occurs to me now that I might have raised the needed funds a bit sooner had I laid off the cheese sticks but oh well.

To my disappointment, the dairy bar burned down to the ground sometime near the end of my Junior year I think. I've never found another place that makes cheese sticks like this place. I've searched for recipes countless times but always seem to find ones that make puny cheese sticks that end up tasting like cardboard. Until now.

1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
1 pinch ground white pepper
1 cup beer
4 cups safflower oil
1 egg white
1 pound mozzarella cheese sticks (frozen)


  1. In a medium bowl, mix together flour, baking powder, baking soda, salt, and white pepper. Gradually pour in the beer. Whisk briskly. Cover and allow mixture to stand 90 minutes.
  2. In a large, deep skillet, heat the safflower oil to 375 degrees.
  3. Whip the egg white into the batter. Dip mozzarella cheese sticks a few at a time into the batter.
  4. With a slotted metal spoon, place coated cheese sticks a few at a time into the hot oil. Fry 2.5 to 3 minutes, until a crisp golden brown. Drain on paper towels and serve hot.


  • Make sure the cheese sticks are frozen when you dip them into the oil, otherwise they will melt and run everywhere.
  • Roll the dipped sticks in breadcrumbs before frying for an extra crunch.
  • Don't like cheese sticks? This recipe works for everything! Zucchini, mushrooms, pickles, tomatoes, etc.

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