Ranch Cheese Fingers
Get ready for the ultimate indulgence with Ranch Cheese Fingers, a crunchy, gooey appetizer that’s perfect for parties, game days, or anytime snacking. These irresistible bites feature mozzarella cheese sticks coated in a double layer of ranch-infused breadcrumbs and Parmesan, ensuring a bold burst of flavor in every crispy, golden bite. The secret to their perfect texture? Freezing the cheese sticks beforehand to keep them delightfully melty without losing shape during frying. With a hint of dried parsley and ranch seasoning, these cheese sticks boast a savory, herby kick that pairs beautifully with your favorite dipping sauces, like creamy ranch or tangy marinara. Ready in under 30 minutes of active prep and frying, this recipe promises to be a crowd-pleaser that's as simple as it is satisfying.
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Recipe Information
Ingredients
- 450 grams Mozzarella cheese (block)
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 3 Eggs
- 2 tablespoons Ranch seasoning mix
- 200 grams Breadcrumbs (panko preferred)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Vegetable oil (for frying)
Instructions
Cut the mozzarella cheese block into finger-sized sticks (about 2 cm wide and 8 cm long). Place the sticks on a tray and freeze for at least 30 minutes to prevent them from melting while frying.
In a shallow bowl, mix the all-purpose flour, cornstarch, and a pinch of salt. In a separate bowl, whisk the eggs and ranch seasoning mix together. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, dried parsley, remaining salt, and black pepper.
Set up a breading station with the three bowls: flour mixture, egg mixture, and breadcrumb mixture.
Remove the frozen cheese sticks from the freezer. Dredge each cheese stick in the flour mixture, ensuring it’s fully coated. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere the coating. Place the breaded sticks on a tray.
For an extra crispy coating, repeat the breading process (egg mixture, then breadcrumb mixture) for double coating on each cheese stick.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 175°C (350°F). Test the oil with a small piece of bread—it should sizzle immediately but not burn.
Fry the cheese sticks in batches, 3-4 at a time, to avoid overcrowding. Fry for 1-2 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serve hot with a side of ranch dressing or marinara sauce for dipping. Enjoy your Ranch Cheese Fingers!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 35.7 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 657 mg | 51% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
