Crispy Deep-Fried Cheese Sticks Coated in Shredded Coconut
Savory homemade cheese sticks coated in ground shredded coconut and deep-fried until crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This cheese snack uses fragrant shredded coconut as a coating for a uniquely crispy texture. Coating them twice and letting them firm up in the freezer keeps the cheese from leaking out. The exterior burns easily, so the trick is to fry them between low and medium heat.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Block pizza cheese1 block
- Shredded coconut1 cup
- Flour1/2 cup
- Beaten egg2
- Salta little
- Leaving them in the freezer for about 1 hour hardens the coating into a protective shield around the cheese.
- If you do not have coconut, you can substitute bread crumbs.
Steps
1. This is shredded coconut. The shreds are long, making it difficult to use as a coating directly, so I ground it coarsely in a blender.
2. Here is the coconut ground like bread crumbs. If you do not have coconut, you can substitute bread crumbs.
3. Here are the flour, beaten egg, and coconut needed for the coating.
4. Cut the cheese into 1 cm thick sticks. Sprinkle with fine salt to season.
You can drizzle sauce over them later, but seasoning them beforehand makes them even tastier.
5. Dredge the cheese in flour, dip in beaten egg...
6. Then coat with coconut. Because the coating is too thin, repeat the process one more time.
Coat with flour, dip in beaten egg, and coat with coconut.
7. To keep the cheese from leaking out, simply make the coating firm.
8. Leaving them in the freezer for about 1 hour hardens the coating, acting as a protective shield for the cheese.
10
9. Since you only need to flip them once, enough oil to submerge the sticks halfway is sufficient.
Coconut can burn easily, so fry between medium and low heat.
10. Once they turn a light golden brown, take them out and drain the excess oil.
Ppunwife's tips
- Grind the shredded coconut coarsely rather than finely to get a crispier texture.
- If you coat them firmly twice and let them harden in the freezer before frying, you can enjoy them with none of the cheese escaping.
- Because coconut burns easily, fry over heat between medium and low.
FAQ
Can I use regular bread crumbs instead of shredded coconut?
If you do not have shredded coconut, substituting regular bread crumbs works just fine.
How do I keep the cheese from leaking out while frying?
Dredge in flour, dip in beaten egg, and coat in coconut twice, then leave them in the freezer for about 1 hour so the coating firms up before frying; this prevents the cheese from leaking.
How should I manage the heat so the coconut coating becomes crispy without burning?
Grind the shredded coconut coarsely rather than too finely to preserve texture, and because it burns easily, fry between medium and low heat until light golden brown.
