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Tequeños (Venezuelan Breaded Cheese Sticks)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Venezuela
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517773
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 kg flour
- 1 cup vegetable oil
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 kg white soft cheese
Directions
- Mix the flour, oil, egg, salt and sugar in a bowl to make a dough.
- While kneading, add 1–2 tablespoons water. Keep kneading until it does not stick to your hands.
- Let the dough rest for 1–2 hours.
- While the dough is resting, cut the cheese into finger-like strips, roughly 1 x 1 x 7 cm (½ x ½ x 3 inches).
- After the dough has rested, shape it into palm sized balls.
- Roll them out until they are ½ cm (¼–0.125 inch) thick.
- Cut the rolled-out dough into long strips that are 1½ cm (¾ inch) wide.
- Wrap the cheese strips with the dough strips.
- Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out of the dough when frying.
- After you have wrapped the cheese in dough, dust the raw tequeños with flour and deep fry them in hot oil until golden.
- Serve with guasacaca, in either its mild (green) or spicy (red) formats.