Okay so I don’t know about the rest of you guys, but Hot Cheetos have pretty much ruled my life since they came out. I seriously don’t know what I’d do if they stopped making these things. Back in 2004 I moved to Brooklyn, and not many people know this, but back then, you couldn’t find Hot Cheetos up there. I had to beg my grandma to ship to me some about once a week so I could get my fix. LOVE YOU, GMA.

The idea for this post was pretty simple, folks. I like fried cheese, I like Hot Cheetos, I decided let’s combine the two and make some MAAAAAAGIC.

Hot Cheetos-Crusted Fried Mozzarella Sticks

Ok first things first, ingredients:

• $.99 Bag of Hot Cheetos, easy. (1 cup)
• Brick of mozzarella chz, easy.
• Panko Bread Crumbs, easy. (1 cup)
• 2 eggs, easy.
• Tabasco, easy. (Use however much you can take)

Pretty simple stuff. Now lets get to steps:

The first thing you want to do is to get your brick of mozzarella cheese and cut dem sticks to size. By the time we finished it looked like we had a lil’mozzarella Stonehenge going on.

Then throw pretty much the entire bag of Hot Cheetos into a food processor and chop chop chop, chop it up. Once you’ve got it into crumbs, mix with the Panko in a 50/50 ratio. If you can dig the heat, go 70/30.

Ok, now time to get it coated. Hope y’all don’t mind gettin’ kinda messy cause this egg wash mess doesn’t play. What you wanna do is go Cheese – Egg Wash – Panko & Hot Cheetos – Egg Wash – Panko & Hot Cheetos.

Ohhhhhh yeh, I guess it would help if I told ya’ goons how to make our egg wash:

• Crack two eggs, place them into a bowl.
• Add a couple of dashes of Tabasco and scramble the hell out of them.
• That’s it. You’ve just made an egg wash. Congrats.

Ok time to get things a’cooking. You wanna fill your pan/pot/bucket/whatever you got about half way up and then heat up on your oil to around 350 degrees Fahrenheit. With a pair of tongs, place the sticks into the oil. Careful doe, with that hot oil. You don’t wanna end up like ol’boy from RoboCop.

When they start floating and/or 60 seconds comes up, time to flip those birds and turn them over. Do the same thing on the other side and let them rest on a paper towel to soak up all that nasty. They should be all stringy and nice looking like the photo to the below.

NOW GO MAKE THEM!!!

Recipe by The Glut Life

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Life long eaters and best friends since the 3rd grade, Zach Wilkins and Jason Medina created The Glut Life as a pet project. Both were extremely bored of reading dull, stale, "cookie cutter" food blogs. They both guarantee The Glut will ALWAYS come correct, and bring nothing but the freshest content.