Talk about Grandma Angie is talking about cooking without posesof recipes that are made with what is in the refrigerator and that seasoning that is not learned in schools, but in daily practice. Her direct, fun and deeply homemade style has made her one of the most beloved cooking grandmothers on social networks, where thousands of people replicate her recipes just the way she explains them: without complications and with a lot of heart.
Grandma Angie connects because she cooks like eat at home: to share, to cuddle and to enjoy without guilt. Their recipes are usually ideal for family gatherings, long weekends or – as in this case – to put together a powerful snack table on a day as intense as the Super Bowl, where cravings rule and cheese is always the protagonist.
For this occasion, Grandma Angie shared exclusively with Bistronomie an adaptation of their famous fried banderillas, replacing sausages and mozzarella with panela cheese, achieving a bite that is crunchy on the outside, soft on the inside and much closer to the Mexican taste. Perfect for snacking, dipping and repeating without regrets.
Ingredients
For coverage
- 2 tablespoons baking powder
- 400–500 g panela cheese
- Wooden sticks (optional)
To bread and fry
- Ground bread, necessary amount
- 1 liter of vegetable oil for frying
Preparation
Prepare the topping.
- In a large bowl, mix the flour, water, milk, eggs, oil, salt, sugar and baking powder. Beat very well until there are no lumps and you obtain a thick and homogeneous mixture. Let it rest for 15 minutes.
- While the dough rests, cut the panela cheese into medium sticks, making sure they are not too thin so that they do not fall apart when frying.
- Heat the liter of oil over medium-high heat. It should be very hot, but not smoking.
- Place the dough in a long container to make the process easier. Dip each stick of panela cheese into the mixture, covering it completely, and then pass it through the breadcrumbs, pressing lightly so that it adheres well.
- Place the sticks in the hot oil and fry them until golden and crispy on the outside. Remove them and place them on absorbent paper to remove excess fat.
Serve and enjoy.
- Serve them hot. They are ideal with salsa macha, chipotle dressing, ketchup or a honey mustard sauce.
