Crispy Cheesy Corn Sticks (Print Version)

# Ingredients:

→ Corn Stick Mixture

01 - 1 cup corn kernels (fresh, canned, or thawed frozen)
02 - 1 cup shredded mozzarella cheese
03 - 2 tablespoons softened cream cheese
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon onion powder
06 - 0.25 teaspoon paprika
07 - Salt, to taste
08 - Black pepper, to taste

→ Breading Station

09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1.5 cups Panko breadcrumbs
12 - 1 teaspoon dried parsley or oregano

→ For Frying and Serving

13 - Vegetable oil, for deep frying
14 - Fresh parsley, chopped, for garnish
15 - Assorted dipping sauces (e.g., ketchup, spicy mayonnaise, sweet chili sauce)

# Instructions:

01 - In a large mixing bowl, combine the corn kernels, shredded mozzarella cheese, and softened cream cheese. Add garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
02 - Divide the prepared corn mixture into 12 equal portions. Roll each portion into a cylindrical stick, approximately 7.5-10 cm (3-4 inches) in length. Carefully insert a wooden skewer into one end of each stick.
03 - Arrange the shaped corn sticks on a parchment-lined tray. Place the tray in a freezer and chill for a minimum of 30 minutes. This step is crucial for the sticks to hold their shape during the breading and frying process.
04 - Prepare three separate shallow bowls for the breading station: one with all-purpose flour, one with the beaten eggs, and one with the Panko breadcrumbs mixed with dried parsley or oregano.
05 - Take a chilled corn stick and roll it completely in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it is fully coated. Finally, roll the stick generously in the seasoned breadcrumbs. For an exceptionally crispy exterior, repeat the egg and breadcrumb coating process.
06 - Pour vegetable oil into a deep pan or pot, ensuring there is enough depth for the sticks to be submerged. Heat the oil over medium heat to an optimal temperature of 175°C (350°F).
07 - Carefully place a few breaded corn sticks into the hot oil, ensuring not to overcrowd the pan. Fry in batches for approximately 2-3 minutes per side, or until they achieve a golden brown color and a crispy texture. Adjust heat as needed to maintain oil temperature.
08 - Once fried, remove the corn sticks from the oil and place them on a tray lined with paper towels or a wire rack to drain excess oil. Garnish immediately with freshly chopped parsley.
09 - Serve the crispy cheesy corn sticks hot with your choice of dipping sauces, such as ketchup, spicy mayonnaise, or sweet chili sauce.

# Notes:

01 - Utilize cold cheese to ensure it maintains its form and prevents excessive melting during the frying process.
02 - The freezing step is non-negotiable; it significantly contributes to the structural integrity of the corn sticks, preventing them from falling apart when fried.
03 - Panko breadcrumbs are highly recommended for achieving a superior, satisfying crunch.
04 - Fry in small batches to maintain the oil's temperature, which is essential for uniform cooking and preventing the sticks from becoming greasy or soggy.
05 - Drain freshly fried sticks on paper towels or a wire rack to effectively remove excess oil and preserve their crispiness.
06 - For a more pronounced and robust flavor, consider substituting sharp cheddar cheese for the mozzarella.
07 - Introduce a spicy element by incorporating finely chopped jalapeños or chili flakes directly into the corn mixture.
08 - Create a 'pizza-style' variation by adding miniature pepperoni pieces and Italian seasoning to the corn filling.
09 - Increase the nutritional value and complexity by adding finely diced vegetables such as bell peppers, spinach, or onions to the corn mixture.
10 - For an alternative cooking method, lightly spray the breaded sticks with oil and air fry at 190°C (375°F) for 12-15 minutes, flipping them halfway through.

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