Who doesn't love the gooey goodness of mozzarella sticks? I just love that pull of cheese and dipping it in a warm marinara sauce. Believe it or not, it is so simple to make. No special equipment to use just love for cheese sticks and a little of your time.
I remember one time I made these mozzarella sticks, and I always place them in the freezer before I fry them to ensure the cheese doesn't ooze out before the shell gets crispy golden brown. My son Jaden pulls them out of the freezer, he didn't ask and popped them in the microwave. Needless to say, they did not brown nor were they crisp. A big mess is what he made. Maybe next time he will ask before being sneaky and don't know what he is doing. I laughed so hard, but let's get to the recipe.
Did You Know!
The origin of mozzarella sticks goes back to Paris, France, during the late 14th century. The recipe is found in a cookbook entitled `Le Menaglier de Paris`. The cookbook talks about a recipe for breaded cheese sticks, using Muenster cheese instead of Mozzarella and it is called a Pipefarce.
Storing Tips
Mozzarella sticks are best when fresh out of the oil. storing them in an airtight container after they have cooled and place in a refrigerator
Reheat- Preheat the oven to 350° place the cheese sticks on a baking sheet and allow them to be heated through for about 10 minutes
Freeze- Mozzarella sticks can be stored in a freezer zip lock bag unbaked for at least 6 months
Ingredients Mozzarella Sticks
Mozzarella string cheese sticks- the most important part of the recipe. The ooze of the cheese once it cooks.
Italian Bread Crumbs- the outer coat of the cheese sticks with Italian seasoning
Flour- blended with the dry herbs and seasoning to enhance the flavor
Eggs- this is the binder to assist with coating the cheese stick
Salt- added to the flour to enhance the coating
Garlic Powder, Basil, and Oregano- are added to the flour to season the flour and the cheese stick coating.
Let's Cook!
Remove the string cheese from the wrappers and cut them in half. Next set up your dredge station with three separate bowls. Whisk the eggs in the first bowl.
In the second bowl add the garlic powder, basil, Oregano, salt, and black pepper.
The third bowl is the Italian bread crumbs. You can use panko. Starting with the eggs, dip the cheese stick in the egg mixture, then the seasoned flour, back into the egg mixture, and then in the Italian bread crumb. Double dredge gives a thicker shell.
Place the mozzarella sticks on a cookie sheet rack. Place the coated mozzarella sticks in the freezer to set up for about 15-20 minutes. This will keep the cheese from leaking out when frying.
Heat the oil n a Dutch oven or cast iron skillet to 350° F and fry your cheese sticks until they are golden brown. Place them on a cookie sheet rack to drain excess oil. Heat up your favorite marinara sauce.
Bon Appetit, ENJOY!
Everything looks great