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Toast Crunch Punch

Updated: Mar 11, 2019



'Sister of the Traveling Knickers' told me about the wonderful day she had scrounging around the East End of London on a sunny Sunday afternoon. As I was suffering from the “30 hours in a plane“ flu, the entertainment of her adventure was much needed.

She had had dinner at the wickedly monikered Cereal Killer restaurant. A place that fuses sugary cereal with the murderous legends of the East End. I was curious to know how a place that sells over-priced bowls of cereal could support a menu.


Beth gave me my assignment. I was to recreate deep fry mozzarella sticks coated in Cinnamon Toast Crunch. Ok, gag......I could not image that that would be anything I would want to eat but I gave it a go.




These sticks were not as sweet as imagined they would be and were easy to do. They would be great fun party where you might guess the coating. I served these to the ladies at the art studio and they enjoyed them. The ladies rated the sticks ok to good and we all pondered what would be a good dipping sauce. Surely not a marinara? The consensus was was Cincinnati chilli. Say what? This chilli’s savoury recipe has tons of herbs and spices, including cinnamon, so they pair well.







Toast Crunch Cheese Sticks:

one package of cheese sticks (12)

2-3 cups ground Cinnamon Toast Crunch cereal ****

flour

pinch of salt

egg/ milk wash beaten slightly

bit of milk to lightly coat cheese, use brush or finger


Heat the vegetable oil in frying pan deep enough to cover cheese and brush the cheese sticks with milk. Dredge in the flour and salt mix. Coat in the egg/milk mix then dredge in the ground cereal, double coating. Shake off any excess and put into the very hot oil, tested for readiness. Turn the sticks to brown on all sides, this takes about three minutes, you must keep careful watch. Drain on paper towel. Serve warm.


Look for www.thechunkychef.com for Copycat Skyline Cincinnati Chilli


Have fun with these!



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