Tender Salt Sticks Recipes

BAKED SALTY STICKS

Steps:

• Mix butter with flour and baking soda.
• Add cottage cheese and mix well.
• Add more flour if too sticky.
• Roll out batter until 1/2 inch thick and spread yolk over.
• (Putting batter into freezer for 10 minutes might help the stickiness too.).
• Sprinkle with salt, then summac or poppy seeds, grated cheese or as you like.
• Cut into 1/2 inch thick sticks.
• Bake at 350 until golden.

CARAWAY SALT STICKS

Steps:

• Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds. Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.

SALT-AND-VINEGAR FISH STICKS

Steps:

• Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.