Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
12 ounces (340 g) panela cheese (may substitute mozzarella cheese)
2 cups (470 ml) all-purpose flour
1 teaspoon (5 ml) salt
6 tablespoons (90 ml) cold butter, cut into small cubes
1 large egg, beaten
1/3 cup (80 ml) cold water
Corn oil, for frying
Ketchup, to garnish
Method:
Cut panela cheese into strips one-inch by one-inch by three-inches (2.5 cm by 2.5 cm by 7.5 cm) of about one ounce (28 g) each.
In a food processor, combine flour, salt, butter, egg, and water.
Blend well until dough is soft but not sticky, adding more water as required.
Remove dough from food processor and place on a lightly floured surface.
Using a rolling pin, roll dough into a rectangle of one quarter-inch thick.
Using a sharp knife, cut dough into one-inch wide strips.
Wrap one strip of dough around each piece of cheese, working from one end to the other, until cheese is covered. Crimp edges to seal.
Heat oil in a large saucepan to 375 F (190 C).
Place wrapped cheese sticks into the hot oil, and cook for five to six minutes, turning occasionally, until tequeños (cheese sticks) are golden brown and crispy.
Remove cheese sticks from hot oil and place on a paper towel to drain.
Serve hot with ketchup on the side.
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