Tequeños: Venezuelan cheese wrapped in crisp dough

Ingredients and method

About 12 cheese sticks

Ingredients

• 1 1/2 cups all-purpose flour, plus a little for rolling
• 3/4 teaspoon kosher salt (use less if the cheese is very salty)
• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 3 tablespoons room-temperature water, plus more by the teaspoon as needed
• 8 ounces firm queso blanco or queso de freír, cut into twelve 3-inch-long batons around 1/2 inch thick (halloumi is an alternative)
• Neutral high-heat frying oil, enough for a 2-inch depth in a heavy pot

Method

1. Whisk the flour and salt in a bowl. Make a well and stir in cooled melted butter, the egg and 3 tablespoons water. Bring the dough together; if powdery, add water a teaspoon at a time. Knead a few minutes until smooth, then cover and rest 20 minutes.
2. Pat the cheese dry. Cut twelve sticks about 3 inches long and 1/2 inch wide. A firm cheese labeled for frying holds better than soft, high-moisture mozzarella.
3. Roll the dough on a floured surface into a thin sheet about 1/8 inch thick. Cut roughly twelve strips about 1 inch wide and long enough to wind from one end of a cheese stick to the other. If dough pulls back, rest it another five minutes.
4. Wrap each stick on a diagonal, overlapping successive turns without exposing gaps. Fold dough securely over both ends and press seams together. Patch any thin spots or pinholes so the cheese stays inside the hot oil.
5. Heat oil in a sturdy, deep pot to about 350°F. Keep the oil below half the pot height. Lower a few tequeños carefully into the oil and fry until evenly golden, turning as needed. If cheese starts leaking, take that piece out and check the next wraps for openings.
6. Drain on a rack or paper-towel-lined tray and rest a few minutes before serving; the center will be very hot. Use a thermometer when available and never add wet cheese or water to hot oil. Let the oil cool fully before handling for disposal.