Cheese Exotica Fingers Recipe with step-by-step pictures- Cheese exotica fingers are teatime snack recipes that are hot and crispy batter fried strips of mozzarella cheese. On the outside, it is crispy and when one bite into them, there is soft, melt in the mouth cheese. Together with some added spices and herbs, it’s a salty, tasty fun snack, truly exotic.
For more Cheese Recipes, you can check-out: Bread Cheese Pouch, Cheesy Veg Disc Sandwich, Macaroni Cheese Balls, Potato Cheese Corn Rolls, Paneer Cutlet, Crispy Cheese Corn Kebab, Steamed Bread Rings
I know a lot of weight watchers stay away from deep-fried foods and stick to pan-fried, shallow fried, or roasted food. The roasted, or pan-fried part is cool, however shallow fry absorbs as much oil as the deep fried stuff. In deep fry, the food is cooked quickly, while the shallow fry takes more time.
To know more evening snacks recipes, you can see: Stuffed Onion Rings, Wai Wai Noodles, Veg Potato Nuggets Recipe, Potato Vermicelli Cutlet
Moreover, for those like me, who are into organic, vegetarian cheese, then it is going to be a big expense. Whatsoever, if you are hosting a party, and making these cheese exotica fingers, it can be an economic investment to host a luxurious buffet. You can also use paneer instead of mozzarella, however, even though paneer is soft, you will not be able to achieve that gooeyness as that of mozzarella.
Mozzarella is a traditional Italian cheese type. It is soft, white, and stretchy and looks much like flour dough. It is authentically made by stretching hung curd, in a process called “pasta filata”, and mozzarella is not meant for preserving and should be eaten in a few days after manufacture, just like paneer. However, with new industrial products, you can get an extended “best before” tag. If you buy the organic stuff, that goes by the authentic rules.
This snack recipe is one of those ideal ones that beginner cooks try their hand at initially. Therefore, for them, I would like to mention that make sure that while deep-frying, the oil is at the right temperature, it should be a little hotter than a cup of tea, but not burning either, with heavy smoke going up. Release not more than 3-4 fries at one go, into the pan, to lower the risk of them clashing with your spatula when you turn them.
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Cheese Exotica Fingers
Ingredients
Instructions
- Cut the mozzarella cheese into long strips just like we cut french fries and keep aside.
- Take 1 tbsp of all purpose flour and coat cheese sticks with dry flour. Dry flour will give cover to the cheese sticks so that cheese will not get melt while frying.
- Put all purpose flour/maida, cornflour, black pepper powder, dried mixed herbs, red chilly flakes in a bowl and make medium thick paste just like pakora with water. Mix it well till no lumps.
- Dip each mozzarella sticks one by one with the batter and then coat with thick layer of bread crumbs by pressing it firmly all around.
- Prepare rest of the mozzarella sticks in the same way and refrigerate for half an hour.
- Heat oil in deep pan on medium high heat, once the oil becomes very hot drop the cheese sticks slowly into it. Fry cheese sticks in batches, do not overcrowd the pan.
- Fry cheese sticks for a minute or until they are golden brown and crisp, turning carefully. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Serve hot with tomato ketchup or Schezwan sauce.
Video
Notes
Nutrition
How to make Cheese Exotica Fingers:
- Cut the mozzarella cheese into long strips just like we cut french fries and keep aside.
- Take 1 tbsp of all-purpose flour and coat cheese sticks with dry flour. Dry flour will give cover to the cheese sticks so that cheese will not get melt while frying.
- Put all purpose flour/maida, cornflour, black pepper powder, dried mixed herbs, red chilly flakes in a bowl and make medium thick paste just like pakora with water. Mix it well till no lumps.
- Dip each mozzarella sticks one by one with the batter and then coat with the thick layer of breadcrumbs by pressing it firmly all around.
- Prepare rest of the mozzarella sticks in the same way and refrigerate for half an hour.
- Heat oil in the deep pan on medium high heat, once the oil becomes very hot drop the cheese sticks slowly into it. Fry cheese sticks in batches, do not overcrowd the pan.
- Fry cheese sticks for a minute or until they are golden brown and crisp, turning carefully. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Serve hot with tomato ketchup or Schezwan sauce.
Note:
- You can skip red chilly flakes while making for kids.
- To hold the cheese better give a second coat of batter so dip again the cheese sticks in the flour batter and roll over the bread crumbs and coat it well again.
- You can store it for a week in a fridge.
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