Crispy Fried Toma Sticks
Serves 4-6 as appetizer
8 ounces Point Reyes Toma, cut into 8 3 ½ x ½ x ½" sticks
½ cup flour
pinch of cayenne
pinch of salt
1 large egg, beaten
½ cup panko
Set up your breading station: Put flour into a shallow dish. Stir in cayenne and salt. Set aside. Place beaten egg in another shallow bowl. Set aside. Place panko in shallow bowl. From left to right, line up bowls in this order: flour, egg, panko.
Lightly dredge Toma sticks in flour mixture, shaking off excess flour.
One at a time, dip Toma sticks in beaten egg, coating completely, and then roll in panko to coat.
Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
Fry Toma sticks in batches until golden brown, about 1 minute.
Drain on paper towels and serve with your favorite sauce.
