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Ingredients
Cream cheese fingers:
250 g LANCEWOOD® Full Fat Cream Cheese (do not bring to room temperature)
2 eggs, lightly beaten
375 – 500 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.