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Mozzarella Sticks

  • ACTIVE TIME25 minutes
  • TOTAL TIME1 hour 25 minutes

Ingredients

Makes about 24 pieces

1

pound low-moisture mozzarella (preferably Polly-o)

¾

cup all-purpose flour

3

large eggs

3

tablespoons whole milk

2

cups panko (Japanese breadcrumbs)

teaspoons garlic powder

teaspoons onion powder

1

teaspoon dried basil

1

teaspoon dried oregano

1

teaspoon dried parsley

1

teaspoon dried thyme

Vegetable oil (for frying; about 6 cups)

Kosher salt

Spicy Marinara Sauce (for serving)

SPECIAL EQUIPMENT

A deep-fry thermometer

Preparation

  1. Step 1Cut mozzarella into 3x½” pieces. Place flour in a shallow bowl. Whisk eggs and milk in another shallow bowl. Mix panko, garlic powder, onion powder, basil, oregano, parsley, and thyme in a third bowl.Step 2Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in panko mixture, pressing to adhere. Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour.Step 3Fit a large pot with deep-fry thermometer and pour in oil to come 2″ up sides. Heat oil over medium-high until thermometer registers 350°. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Spicy Marinara Sauce.Do Ahead: Mozzarella sticks can be breaded 3 days ahead; transfer to airtight freezer bag and keep frozen.

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