Mozzarella Sticks
User Reviews
5
Mozzarella Sticks
Description
Mozzarella Sticks rely on a meticulous breading process involving an initial coating of flour, followed by egg wash, and then a mixed breadcrumb blend seasoned with Italian herbs, garlic, salt, and pepper. After the first coat, each stick is dipped again into egg wash and breadcrumbs for a second layer to ensure the coating stays intact while frying. Freezing the breaded sticks for at least an hour solidifies the coating, helping the cheese maintain shape when cooked. Frying in hot oil until golden crisp creates the contrast between the crunchy exterior and melted cheese core. This method results in an appealing finger food that can be enjoyed immediately, best served warm with dipping sauces.
Proper freezing and handling are important to avoid clumping in the breadcrumb mixture and to keep sticks coated evenly. Storing leftovers in airtight containers refrigerated or frozen maintains freshness if not consumed right away.
Ingredients
- 1/3 cup all-purpose flour
- 3 large egg
- 2 tablespoons water
- 1 cup bread crumbs
- 1 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 mozzarella cheese cut each in half to create a total of 16 smaller sticks, sticks
Instructions
- Mix the panko, bread crumbs, Italian seasoning, salt, garlic powder, and pepper in a bowl. In a separate bowl, whisk the eggs and water together. Place flour in a third bowl. Place bowls side by side starting with flour, then egg, then bread crumbs.
- Prepare a tray lined with parchment paper and set this next to the bowl with the bread crumb mixture.
- Use tongs to place each mozzarella stick into the flour mixture (cover completely), then dip it into the egg mixture, then completely cover it with the bread crumb mixture and set onto prepared tray.
- When all of the mozzarella sticks have had one coat of breading we are going to give them a second coating. This time, flour is not needed. Once again, using tongs, place each cheese stick in the egg mixture and then coat completely with the breadcrumb mixture (sides and ends as well). Place back onto the tray.
- Freeze the coated mozzarella sticks for at least 1 hour.
- Heat oil in a heavy skillet, or dutch oven, to a temperature of 325-350 degrees. A thermometer is extremely helpful. Place a plate lined with paper towels next to the deep frying station, this will be used to transfer the cheese sticks to when they come out of the oil.
- Fry mozzarella sticks for a minute or 2 per side, or until golden brown. Do not crowd the pan as it will drop the temperature of the oil. Pay close attention to how quickly they are browning and adjust your temperature if needed.
- Remove mozzarella sticks from oil and place on prepared plate lined with paper towels. Serve with marinara sauce or ranch dressing on the side if desired.
Notes
- If coating sticks become clumpy from egg wash, prepare additional breadcrumb mix to maintain an even coating.
- Freeze the breaded mozzarella sticks for at least 1 hour before frying to help the coating adhere and prevent cheese from leaking.
- Store leftover mozzarella sticks in airtight containers in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16mozzarella sticks
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 273mg | 11% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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