Recipe from: the Confident mom
I adore mozzarella sticks… and that’s about the only intro I need for this one! These are simple and fantastic. And the crunch?! OMG Let’s just say I could actually hear it when Shane bit into one! Amazing.
Disregard my picture though. Flour -> Egg-> Breadcrumbs.
I do have a funny story to tell though. I was much more comfortable frying things on the stove after making these cheese fritters, especially since I have a thermometer to use now. So I get the oil in a pot, turn the heat on, and get it preheated to 350. I drop a couple in and they are sizzling beautifully and I start bragging to my husband about how awesome I am. We were playing with the new thermometers and watching the temperature rise (yes, we are dorks).
So after the first batch comes out, hubby crunches into one and declares that yes, I am amazing… I glance down at the recipe I had printed and said, “Oh $h!t! I was only supposed to have the temperature at 175! Turn the heat off quick before I catch something on fire!!” At which point hubby questions how I rely on recipes to cook anything but yet not actually read the recipes.
So I remove the pot from the burner and watch the temperature gradually go down, all the while continuing to cook more mozzarella sticks. Coincidentally, the lower the temperature got the harder a time I was having. By the last mozzarella stick, all I had left was a big blob of cheese stuck to the bottom of the pan and a big mess on the plate.
Turns out that the recipe I had printed just had a little typo on the required temperature. They meant to say 375, not 175! What I’ve learned is that 200 degrees makes a big difference 🙂
Oh — and get this picture in your head — I didn’t have a slotted spoon that I could use, so we opted for the potato masher. It worked, kinda…
- 8 piece of string cheese
- 1/2 cup flour (AP)
- 2 eggs
- 1-2 tbsp milk (I used fat-free half & half because I had some leftover)
- 1 cup Italian-style Panko breadcrumbs
- Oil, for frying
- Marinara Sauce (for dipping)
- Cut the string cheese in half so you will end up with 16 pieces.
- Arrange your prep bowls – 1 for flour, 1 for the eggs (whisk the eggs and the milk together), and 1 for the panko.
- Roll the string cheese one at a time in the flour, then egg, then bread crumbs. Make sure you completely coat each piece of the cheese and pat the bread crumbs on so they stick.
- Place the cheese sticks on a plate and put them in the freezer for about 30 minutes to chill.
- Heat oil in a large pot (or deep fryer) until it reaches approx 350-375 degrees.
- Carefully place the cheese sticks into the hot oil and gently roll them around until they turn a golden brown. Remove them from the oil before the cheese melts through the breadcrumbs. I did them 2 at a time so as not to overcrowd the pan.
- Remove from the oil with a slotted spoon and let them rest on a paper towel covered plate. (Put them directly on the plate if the cheese has leaked out though, otherwise they will stick to the paper towel)