Cheese Socks - Cook's Companion CCAFJ42 Manual

Ingredients
12 s trings f rom o ne p ackage p art-­‐skim m ozzarella s tring c heese
¼ c up i nstant fl our
2 l arge e ggs, b eaten
2 c ups I talian s easoned b read c rumbs
¼ c up g rated P armesan c heese
Marinara s auce f or d ipping
Instruc^ons
1. Open t he p ackage o f s tring c heese a nd s eparate t he c heese s <cks a nd f reeze
them f or t wo h ours.
2. Place t he i nstant fl our i n a l arge p las<c b ag, t he b eaten e ggs i n a m edium-­‐size
bowl, a nd m ix t he b read c rumbs w ith t he P armesan a nd p lace i n a s hallow d ish
or p ie p an.
3. When s tring c heese i s f rozen, s hake t he c heese i n t he b ag o f fl our, t hen d ip
into t he b eaten e gg, t hen p ress i n t he c rumbs.
4. Place a bout 6 c heese s <cks e venly i n t he a ir f ryer, d o n ot o vercrowd.
5. Set t he < mer f or 7 m inutes a nd t he t emperature t o 4 00 d egrees.
6. AQer 3 m inutes, c arefully fl ip e ach c heese s <ck.
7. Remove a nd r epeat w ith t he r emaining c heese s <cks.
8. Serve w ith m arinara d ipping s auce.
Cheese S ^cks
Serves 4 -­‐6
17