Sourdough Cheese Fingers (Tequeños)
Cheese fingers, also known as ‘tequeños,’ with a sourdough twist. No fermentation time needed.
Ingredients
Directions
- 1
In a large bowl or a mixer, add the flour, sugar, and salt.
- 2
Add the sourdough discard, egg, and butter. Gradually add the water while kneading until you have a soft, elastic dough.
- 3
Knead for about 10–12 minutes until the dough is smooth and no longer sticky.
- 4
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest for 2–3 hours.
- 5
Cut the cheese 3 or 4 inch long by 3/4 inch or one inch wide.
- 6
Roll out the dough into an even rectangle and cut it into 1/2-inch strips, each about three times the length of the cheese pieces.
- 7
Wrap each strip around a piece of cheese, sealing the edges well to prevent the cheese from leaking out during frying. Place the wrapped tequeños in a plastic bag and transfer them to the freezer.
- 8
Once the tequeños are frozen, heat oil in a pan over medium-high heat. Fry the tequeños from frozen, working in batches and avoiding overcrowding.
- 9
Fry until the tequeños are golden and crispy. Remove and place them on a rack or paper towels to absorb any excess oil.
