High-Protein Cottage Cheese Sticks

Absolutely! Turning cottage cheese into savory, high-protein “sticks” is a fantastic idea. They’re like a healthier, protein-packed alternative to mozzarella sticks or breaded cheese snacks.

This recipe uses a method similar to making cheese “fries” or “goujons,” where the cottage cheese is blended, set, cut, and then baked or air-fried to perfection.

Crispy High-Protein Cottage Cheese Sticks

These sticks are savory, packed with protein, and have a satisfying crispy coating without deep-frying. They’re perfect for dipping!

Ingredients

For the Cheese Sticks:

· 2 cups (16 oz / 450g) full-fat or low-fat cottage cheese
· 2 large eggs
· 1/4 cup (25g) grated Parmesan cheese
· 1/2 cup (50g) shredded mozzarella cheese (for better melting and structure)
· 1 tsp garlic powder
· 1 tsp dried Italian seasoning (or a mix of oregano and basil)
· 1/2 tsp onion powder
· 1/4 tsp black pepper
· 1/4 tsp salt (adjust to taste)
· 3 tbsp (20g) coconut flour OR 1/4 cup (30g) vital wheat gluten* (see note below)

For the Breading Station:

· 1/2 cup (50g) almond flour OR regular all-purpose flour
· 2 large eggs, lightly beaten
· 1 cup (100g) Panko breadcrumbs (for maximum crispiness)
· 1/2 tsp each of garlic powder, paprika, and dried parsley (mixed into the Panko)
· Olive oil spray or avocado oil spray

For Serving:

· Sugar-free marinara sauce, Greek yogurt dip, or ranch for dipping.

Instructions

Part 1: Making the Cheese “Dough”

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Blend Everything: In a high-powered blender or food processor, combine the cottage cheese, 2 eggs, Parmesan, mozzarella, garlic powder, Italian seasoning, onion powder, pepper, salt, and your chosen flour (coconut flour or vital wheat gluten).
3. Process until smooth: Blend until the mixture is completely smooth and thick. It should have a paste-like consistency. Let it sit for 5 minutes. (Coconut flour will absorb more liquid and thicken it further).
4. Form the Base: Spread the thick cottage cheese mixture onto the prepared baking sheet into a rectangle, about 1/2-inch (1.25 cm) thick. Smooth the top with a spatula.
5. Par-Bake: Bake for 20-25 minutes, until the top is firm and dry to the touch. Remove from the oven and let it cool completely. This step is crucial for firmness! Once cool, you can cover it and refrigerate it for a few hours or overnight to make it even easier to handle.

Part 2: Breading and Final Bake

1. Set up Breading Station: Get three shallow bowls. Place the almond flour in the first, the beaten eggs in the second, and the seasoned Panko breadcrumbs in the third.
2. Cut into Sticks: Carefully slide the cooled, baked cheese sheet onto a cutting board. Using a sharp knife or a pizza cutter, slice it into even “sticks,” about 1-inch wide and 3-4 inches long.
3. Bread the Sticks: Working one at a time:
   · Coat each stick lightly in the almond flour.
   · Dip it into the beaten egg, letting the excess drip off.
   · Finally, roll it in the seasoned Panko crumbs, pressing gently to make sure they adhere.
4. Bake to Crispy Perfection: Place the breaded sticks back on the parchment-lined baking sheet. Generously spray the tops with olive oil spray—this is the secret to a golden, crispy finish without deep-frying.
5. Bake: Bake for 15-20 minutes, flipping halfway through, until the sticks are golden brown and crispy on all sides.
   · Air Fryer Option: For an even crispier result, place the breaded sticks in a single layer in your air fryer basket at 400°F (200°C) for 8-12 minutes, flipping halfway.

Success Tips & Notes

· The Binder Choice (Very Important!):
· Coconut Flour: Creates a firmer, slightly denser stick. It’s highly absorbent, so don’t skip the resting time.
· Vital Wheat Gluten: Creates a chewier, more “bready” texture that holds together exceptionally well. This is a great high-protein option.
· Alternative: You can use 1/4 cup of regular all-purpose flour, but the sticks will be slightly softer.
· Don’t Skip the Chill: Letting the par-baked base cool completely (or even chill) is non-negotiable. It transforms the texture from soft to sliceable.
· Double-Dip for Extra Crunch: For an ultra-thick coating, after the first dip in egg and Panko, dip it in the egg and Panko a second time.
· Storage: These are best served fresh and hot. You can store leftovers in an airtight container in the fridge for 2-3 days and re-crisp them in an air fryer or toaster oven.

Nutritional Perks (Approximate)

This recipe is a protein powerhouse! Using low-fat cottage cheese and the ingredients listed, each stick can have roughly 6-8 grams of protein, making it a fantastic post-workout snack or a satisfying appetizer that keeps you full.

Enjoy your delicious, crispy, and guilt-free high-protein snack