Deep Fried Cream Cheese Fingers with Berry Dipping Sauce
Ingredients:
Cream cheese fingers:
250 g LANCEWOOD® Full Fat Plain Cream Cheese (do not bring to room temperature)
2 egg(s)
lightly beaten
375 ml dried breadcrumbs
oil for frying
Berry dipping sauce*:
60 ml mixed berry jam
10 ml lemon juice
water
Method
Cream cheese fingers:- Cut the cream cheese into 14 fingers.
- Dip into beaten eggs and then into breadcrumbs. Repeat and then refrigerate for 30 minutes.
- Heat oil about 2 cm deep. Fry in hot oil until golden.
- Remove carefully from the oil using a slotted spoon. Drain on absorbent paper to absorb excess oil.Berry dipping sauce*:
- Mix the jam and the lemon juice together. Thin down with a little water if too thick.
- Serve warm with cream cheese fingers and lime or lemon wedges.*Can also be served with sweet chilli sauce as a dipping sauce.
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