Directions

1. Add the oil for frying into a saucepan and place it on a medium heat.

2. In a small shallow dish, whisk together the egg and water to make the coating mixture which will help the crumb stick to the cheese.

3. In another shallow dish, sprinkle the Low Carb Crumb.

4. Slice the cheese into sticks, approx. 1.5cm thick, then coat it into the egg mixture, shake off any excess mixture and then place it onto the Low Carb Crumb.

5. Sprinkle some of the Low Carb Crumb mix over the top of the cheese and lightly press it down, making sure you’ve sufficiently coated all sides.

6. Test your oil is hot enough by adding in a tiny piece of cheese or crumb. If it floats and bubbles appear it’s ready to go, if it sinks and there are no bubbles, allow it to heat up more.

7. Place your coated cheese sticks into the pan, making sure to quickly cover all sides with oil. If you cook it one side at a time, the coating may come away from the cheese. If this happens, just use some tongs to give it a bit of a squeeze back to together.

8. Cook the cheese sticks for about 30 seconds. This will vary depending on the temperature of your oil, so just keep an eye on it.

9. Once they’re golden brown, transfer to a plate lined with paper towel to drain the excess oil.

10. Plate up the cheese sticks with your dipping sauce of choice. I used a fiery habanero mayo for these and it was incredible.