1teaspoonItalian seasoningyou can make your own by adding a pinch of dried oregano, dried thyme, dried parsley
1poundraclette cheese*see below for other ideas of cheese!, *chilled
Oilfor frying (I used canola but grapeseed or peanut are great, too)
1/2lemongrilled, for serving (optional)
To make the Honey Mustard:
In a small bowl, whisk together the mayonnaise, honey and Dijon mustard.
To make the Raclette Sticks:
Preheat the oven to 200 degrees F (we’ll use this to keep the sticks warm while we fry them up in batches). Line a baking sheet with parchment paper or paper towels. Place a few sheets of paper towel on a baking sheet or oven-proof plate.
Place all-purpose flour on a shallow plate. Whisk the egg in a small bowl. And combine the panko bread crumbs with the Italian seasoning and salt.
Cut up the cheese into 3-inch by 1-inch sticks. You don’t want them to be too thick because you want this cheese to go far!
Dip the sticks, one by one, in the flour first. Then transfer them to the egg, allowing any excess egg to run off. Next, place them in the panko and thoroughly coat. Transfer them to a baking sheet and place in the freezer while the oil heats up.
Heat the oil to 350 degrees F. Fry the cheese sticks in batches of 2 to 3, and fry for 1 to 2 minutes, until lightly browned. (Typically you’d want to take mozzarella sticks to a golden brown color but I found that the cheese got too melty so a light brown color was ideal!) Transfer them to oven to keep them warm. Repeat until you’ve worked your way through all of the cheese sticks.
*This recipe will work equally as well with mozzarella sticks, fontina or Gruyere.