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Paneer "Cheese Sticks" Recipe

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This recipe for Paneer "Cheese Sticks" is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 pcs. paneer, cut to 1"x4"
1/2 c. flour
2 eggs
1/4 c. milk
2 c. breadcrumbs
1 tbsp. dried parsley
Oil for frying
Marinara sauce, for dipping
Directions:
Directions:
Making paneer: Bring 3.7 liters fresh milk to boil with 3/4 tsp. sugar, and 1/8 c. water. Watch it so that as soon as it begins to foam up (approx. 15 minutes), you add 1/4 c. vinegar and take off heat. Milk with curdle right away as you stir it in a circle-motion so that curds clump together; let sit 5 minutes. Prepare a strainer with a layer of cheesecloth over it, and pour curds & whey through, let drain 5 minutes. Carefully gather corners of cheesecloth dn gently squeeze. Secure with knot or rubber band and press with weighted object which allows paneer to drain, for 1 hour. When finished, cut as desired, or freeze until needed.
Paneer sticks: Slice paneer to pieces. Put flour in first shallow bowl, whisk eggs and milk together in second bowl, and combine breadcrumbs and parsley in third bowl. One by one, dip sticks in this order: milk, flour, milk, crumbs, until coated.
Line on baking sheet without touching, and put in freezer for 20-40 minutes, or while heating the oil. Remove from freezer and with slotted spoon, drop in individually. Do not crowd. Cook until golden brown and crispy, rotating in oil if need. Remove and place on flattened brown flour bag, or paper towels, to drain. Eat warm with marinara sauce.

 

 

 

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