Friday, July 22, 2011
Fried Mozzarella Sticks
Posted by: Maggie
I love fried mozzarella. Honestly, is there anything better than hot, crispy, deep-fried cheese dipped in marinara sauce? Annie certainly didn't think so as a child. She wouldn't order anything other than fried mozzarella when our family went out to eat.
A bad mozzarella stick experience prompted me to make these at home. Jeff and I ordered takeout a few weeks ago, and happened to get mozzarella sticks with our pizza. Because...who doesn't need additional ways to stuff their face with hot cheese and sauce..amiright? Anyway, while the pizza was delicious, the mozzarella sticks were lukewarm. Rubbery. Flavorless. The marinara sauce was cold.
I refused to be relegated to a lifetime of mediocre fried cheese. I made these, and my mouth rejoiced. Well, it rejoiced after the burning stopped. Don't eat one of these right out of the hot oil. I'm super smart in case you haven't noticed!
Here's what you'll need:
8 mozzarella cheese sticks, cut in half to make 16 sticks
1 cup flour
2 tablespoons milk
1 cup panko bread crumbs, slightly crushed into finer crumbs
1/2 teaspoon dried parsley
Pinch of garlic powder
Canola Oil for frying
Marinara Sauce for dipping
Beat together eggs and milk in a small bowl and set aside. Mix bread crumbs, parsley, and garlic powder in a small bowl, and set aside as well.
Set up an assembly line with the flour, egg mixture, and panko mixture. First dredge mozzarella sticks in the flour, then dip in the egg, and then roll them in the panko. It won't stick very well...don't fret, we're going to double dip it! Repeat the prior steps, but don't re-dip in the flour.
Place mozzarella stick on a parchment lined baking sheet, and repeat process with additional pieces of cheese. Place tray of breaded sticks in the freezer for 30 minutes.
15 minutes into freezing, heat 1 - 1 1/2 inches of canola oil over medium heat in a large, deep, heavy bottomed skillet. It depends a lot on your stove, and the pan you're using, but my oil took about 15 minutes to get to a temperature appropriate for frying. To tell if it's ready, sacrifice one mozzarella stick to the hot vat of oil, and if it fries up perfectly in about 2 minutes without cheese oozing everywhere, and without tasting like an oil slick you'll know it's good to go.
Fry the remaining mozzarella sticks in 2 batches, for about 2 minutes total, flipping the sticks over halfway through. Drain on a paper towel lined plate, and serve right away with warmed marinara sauce.
Adapted from: Tasty Kitchen
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