1 1/2poundscheese, cut into sticks about one inch wide (1 x 1 x 2 1/2 or so) and chilled
2cupsflouryou may need more
1teaspoonancho chile powder
Oilpeanut is best unless someone has an allergy - but whatever you usually use.
Heat the oil in a deep fryer to 375F.
Beat the eggs in a bowl with the water until well blended.
Place the flour and chile powder in another bowl and the corn flake crumbs in a third bowl.
Roll each cheese stick in the flour, then dip in the egg.
Finally, roll it in the crumbs until it is well coated.
Set the cheese stick on a baking sheet while you make the next one.
Fry these about three or four at a time in 375F oil until they are golden.
Allow the basket to stay suspended over the oil for a minute or two so that excess oil drips off.
Place carefully one a serving plate.
Serve with your favorite dipping sauce.
Most people will want to drain these on paper towel. Don't do it! The melting cheese will stick to the towel and you will have a mess. Just allow the fryer basket to sit over the oil for a few seconds so that the excess oil can drip off and then put them on a plate.
Freezing the cheese sticks before frying can help them keep their shape a bit better.