Mozzarella Sticks
It’s All About The Cheese Pull
Ingredients
16 Oz Low Moisture Mozzarella - Cut into ~1/2 inch thick sticks
1.5 C Flour
2 Eggs
2 Tbsp Milk
2 C Panko Bread Crumbs
1 Tbsp Salt
1 Tsp Dried Basil
1/2 Tsp Dried Oregano
1 Tsp Dried Marjoram
1/2 Tsp Dried Parsley
1/4 Tsp Black Pepper
Fry Oil - Enough to fill your pot 2-3 inches deep
Your favorite dipping sauce! I recommend my arrabbiata sauce found here
Preparation
Crispy on the outside, creamy on the inside. Mozzarella sticks just might be a perfect food. As always, use caution when deep frying and check out this page for more information!
Place your flour into a wide bowl (large enough to fit the sticks in). In a separate (similarly sized) bowl whisk together the eggs and milk. And then in a third (similarly sized) bowl, mix together the bread crumbs with the salt, pepper and spices. If you don’t have these spices, use whatever you like (an Italian blend would work well here too!)
Start by coating a mozzarella stick in flour, shake off the excess and then dip in the egg mixture - making sure its thoroughly covered. I recommend using 1 hand for dry coating and 1 for wet. Then place the stick in the panko mixture and coat it with the bread crumbs. Don’t be afraid to press down on the mozzarella to make sure the panko really sticks. Repeat. You need a nice and thick coating so that the mozzarella does not melt and leak out into your oil.
Place the mozzarella sticks on a greased baking sheet and freeze for 1 hour. This helps the cheese and breading firm up a little and reduces the chance that the cheese leaks from the coating.
Remove the sticks from the freezer and fry at 350 degrees F for 5-7 minutes or until a deep golden brown.
Allow to cool on a wire rack for 2-3 minutes before eating - unless you like burning your mouth with molten cheese. Enjoy!