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Lancewood Deep Fried Cream Cheese Fingers with Berry Dipping Sauce
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Lancewood 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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