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Loading...These crisp golden cheese sticks wrap salty queso blanco in a tender, slightly sweet dough, traditionally served across Venezuela with a chunky avocado-herb sauce for dipping. The dough fries up light and airy while the cheese stays molten inside, and the herbaceous, tangy guasacaca cuts through the richness perfectly.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings4
Yield16 cheese sticks with 1 1/2 cups sauce
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 38 gFat
- 13 gSaturated Fat
- 50 gCarbs
- 7 gFiber
- 3 gSugar
- 22 gProtein
- 760 mgSodium
- 490 mgPotassium
- 290 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour
- 1/4 cup (35 g) cornstarch
- 3 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/3 cup (80 ml) cold water
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
For the filling and frying
- 1 lb (450 g) queso blanco, cut into 1/2 x 3-inch sticks (substitute: 12 oz part-skim mozzarella + 4 oz feta, blended)
- 4 cups (960 ml) neutral vegetable oil, for frying
For the guasacaca sauce
- 2 large ripe Hass avocados
- 1/2 cup packed fresh flat-leaf parsley
- 1/4 cup packed fresh cilantro
- 1/4 small white onion, coarsely chopped
- 2 garlic cloves
- 1/2 small green bell pepper, seeded
- 1 small ají dulce or jalapeño, seeded (optional)
- 2 tablespoons white vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cold water, if needed
Directions
- Make the dough: Pulse the flour, cornstarch, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture looks like coarse meal. Add the egg and water and pulse just until a shaggy dough forms. Turn out, knead briefly until smooth, wrap in plastic, and refrigerate for 30 minutes.
- Meanwhile make the guasacaca: Combine the avocados, parsley, cilantro, onion, garlic, bell pepper, ají, vinegar, olive oil, salt, pepper, and 2 tablespoons water in a blender or food processor. Pulse to a textured, pesto-like sauce, scraping down the sides; add a splash more water if it is too thick. Taste and adjust salt. Transfer to a bowl, cover, and chill.
- Cut the cheese into 1/2-inch thick by 3-inch long sticks. Pat them very dry with paper towels so the dough wraps cleanly and the cheese stays contained during frying.
- Roll the dough on a lightly floured surface into a 12 x 16-inch rectangle about 1/8-inch thick. Trim the edges, then cut into 1 1/2-inch wide strips about 8 inches long.
- Place one cheese stick at the end of each strip and roll the dough around it diagonally, stretching the strip gently as you roll so it spirals up the stick. Pinch the seam to seal and trim any excess dough, pressing it onto the end. Repeat with all the cheese sticks.
- Heat the oil in a deep pot or heavy skillet to 350°F (175°C) over medium heat. Fry the cheese sticks in small batches for 3 to 4 minutes, turning, until evenly golden brown. Do not overcrowd or the oil temperature will drop.
- Transfer the fried cheese sticks to a paper-towel lined plate and let them rest 2 minutes before serving. Serve hot with the chilled guasacaca for dipping.
Cook’s Notes
- Dough resting time is essential: cold butter and a 30-minute chill keep the dough tender and prevent it from absorbing oil during frying.
- For the truest flavor, look for queso llanero or queso fresco at a Latin market; if unavailable, the mozzarella-feta blend mimics the salty, milky profile without becoming too greasy.
- Maintain 325 to 350°F oil temperature. Too cool and the sticks absorb oil; too hot and the dough browns before the cheese softens.
- Guasacaca is best after resting 20 to 30 minutes so the herbs mellow and the sauce thickens naturally. Press plastic directly onto the surface to prevent browning.
- Leftover sauce keeps 2 days refrigerated with plastic on top; leftover fried cheese sticks can be reheated in a 375°F oven for 6 to 8 minutes to restore crispness.
