|(I doubled the recipe for superbowl-that is what is pictured)|
1 package string cheese
1 1/2 bags Italian croutons
2 eggs, raw, beaten, with a splash of milk - in a bowl
1 cup flour in a shallow bowl
wax paper or a baking sheet
Unwrap all of your string cheese and cut in half so you have little "stubby" string cheeses. Set aside. Grind your croutons into crumbs. I use this mini food processor. My mom got it for me one Christmas and I LOVE it. I find it easier to place them into a deep bowl for maximum coverage but if you prefer a shallow one , more power to you.
Set up an assembly line, flour, egg, crouton crumbs, wax paper/baking sheet
|See the "stubby" string cheeses?|
Starting with the flour coat your cheese "stubbs" one or two at a time. Then coat in egg mixture and finally croutons. Place on your wax paper/baking sheet.
Now repeat the process WITHOUT the flour! Coat in eggs and then croutons.
|See the difference? Left- one coat. Right-two coats|
For best results let them chill in the fridge until you're ready to cook. For a quicker chill, place in the freezer for an hour.
|There were three layers in this container! They didn't last long!|
WARNING! The first time I made these I left them in the freezer for a few hours. When I tried cooking them the outsides cooked but the inside didn't! So if you forget and leave them in the freezer let them thaw a bit on the counter before cooking!!
Fry in cooking oil at 375 (F) for a minute or two. The outside will have a nice brown color when done.
So melty and delicious!
Come back next week for no bake chocolate peanut butter bars!