Cheetos Copycat Recipe 345

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HOMEMADE CHEETOS



Homemade Cheetos image

This recipe came from here: http://blogs.seattleweekly.com/voracious/2010/11/how_geeks_get_down_homemade_ch.php Yield is a made up amount... I have no idea how much this recipe makes. (Not on the original recipe, but reading the ingredients of my Cheetos, I noticed they use sour cream as well... No clue how to work that in, but someone with more talent might be able to figure that out.. If you do, please comment and share)

Provided by VelcrowMistress

Categories     Grains

Time 40m

Yield 12 cups

Number Of Ingredients 10

1/4 cup small pearl tapioca
2 tablespoons small pearl tapioca
1 cup cheddar cheese (grated)
1/2 teaspoon water
1/2 teaspoon salt
1 teaspoon salt (separated)
1 3/4 cups white cornmeal
1/2 cup milk
2 egg whites
canola oil, for frying

Steps:

  • ​A Seattle Food Geek Recipe for Making Your Own Beecher's Flagship Cheetos.
  • Working time: 40 minutes.
  • Total kitchen time: 40 minutes.
  • Special equipment: coffee grinder, food processor, cookie press with 1/2 circular die, pastry bag with 1/2 round tip, or cookie gun.
  • For the powdered cheese:.
  • 1. Preheat your oven to 170°F, or its lowest setting above that.
  • 2. Grind the tapioca pearls in a coffee grinder for 1 minute, or until they turn to a very fine powder. Set aside.
  • 3. In a small saucepan, combine the water and grated cheese over medium heat, stirring constantly.
  • 4. When the cheese is fully melted into a clump-free, runny sauce, transfer it to the bowl of your food processor. Add the powdered tapioca and blend on high until it forms thick granules, about 30 seconds. If your mixture doesn't form granules, but forms a dough instead, add 1 teaspoons additional tapioca and continue mixing.
  • 5. Transfer the mixture to a nonstick or lined baking sheet and spread in a thin, even layer. Bake at 170°F for 45 minutes, or until the mixture is dry to the touch. Remove the baking sheet from the oven and allow the cheese powder to cool 10 minutes.
  • 6. Add the cheese powder to the coffee grinder. Add 1/2 teaspoons salt and grind 1 minute, or until it turns to a very fine powder.
  • For the Cheetos:.
  • 1. In a large bowl, combine the cornmeal, milk, egg whites, and 1 teaspoons salt. Mix until combined and lump-free.
  • 2. Add the cornmeal mixture to your cookie gun, and ensure that you can extrude it through the die. If the mixture is too dry, return it to the bowl and add 1 tablespoons milk. If the mixture is too wet to hold its shape, return it to the bowl and add 1 tablespoons of corn meal.
  • 3. Add canola oil to a medium saucepan until it is about 2 deep. Heat to 350°F.
  • 4. Line a baking sheet with paper towels. Spread the remaining powdered cheese on a second baking sheet.
  • 5. Carefully squirt 4-6 pumps of the cornmeal mixture directly into the oil. Fry for 15 seconds, then flip and fry for an additional 15 seconds or until golden brown. Drain briefly on the paper towels, then toss immediately in the tray of cheese powder, rolling to coat. Transfer to a plate to cool. Repeat for remaining dough, ensuring that the oil temperature holds steady at 350°F.

Nutrition Facts : Calories 128.6, Fat 4.1, SaturatedFat 2.3, Cholesterol 11.3, Sodium 369.6, Carbohydrate 18.5, Fiber 1.3, Sugar 0.4, Protein 4.7

COPYCAT CHEETOS CHICKEN FRIES



Copycat Cheetos Chicken Fries image

So what if these on-again-off-again snacks aren't on the menu when your cravings hit? We've got you covered with this recipe you can make at home.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 32 fries

Number Of Ingredients 11

Nonstick cooking spray, for spraying the baking dish
6 cups crispy cheese puffs, such as Cheetos®
1 pound all white meat ground chicken
1 teaspoon chicken bouillon powder or crumbled cube
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup all-purpose flour
3 large eggs, lightly beaten
1/2 cup ranch dressing

Steps:

  • Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
  • Add the cheese puffs to a food processor and grind to fine crumbs.
  • In a large bowl, mix the ground chicken, chicken bouillon, garlic powder, paprika, 1/4 cup of the cheese puff crumbs, 1 teaspoon salt and 1/2 teaspoon black pepper with your hands until combined. Press the chicken mixture into the baking dish, creating an even layer. Bake until the chicken is cooked, 7 to 10 minutes. Set aside to cool slightly, then turn out onto a cutting board and cut into 4-by-1/2-inch sticks.
  • Meanwhile, fill a heavy skillet or a Dutch oven halfway with oil. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F.
  • Put the flour, eggs and remaining cheese puff crumbs in separate shallow dishes. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dip each chicken stick first in the flour, then in the egg, then in the crumbs.
  • Add the sticks to the hot oil a few at a time, making sure not to overcrowd. Fry, turning frequently, until crispy, about 1 minute. Remove to a paper-towel lined plate. Serve warm with ranch dressing.

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