Fried Mozzarella Sticks - Master Cookbook Recipe # 36

Name: Fried Mozzarella Sticks - Master Cookbook Recipe # 36
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 sticks
Cuisine: Southern
Ingredients: 8 oz. mozzarella cheese (cut into 8 sticks); 1/3 cup all-purpose flour; 1 1/4 cups dry Italian breadcrumbs; 1 large egg; 1 Tbsp Italian seasoning; 1 tsp seasoned salt (or Badia Complete); 16 oz. vegetable oil (for frying); Pizza sauce (for dipping)

Skip the frozen aisle and make these restaurant-quality mozzarella sticks at home! By freezing the cheese and using a seasoned double-coating, you get a perfectly crispy outside with a gooey, stretchy cheese center that won't leak out in the fryer.

This is recipe #36 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 5 minTotal time: 25 min Chilling Time: 1 hr

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Ingredients

8 oz. mozzarella cheese (cut into 8 sticks)
1/3 cup all-purpose flour
1 1/4 cups dry Italian breadcrumbs
1 large egg
1 Tbsp Italian seasoning
1 tsp seasoned salt (or Badia Complete)
16 oz. vegetable oil (for frying)
Pizza sauce (for dipping)

Instructions

Prep & Freeze: Cut your mozzarella into sticks and place them in the freezer until firm. This is the most important step to prevent them from melting too fast!
Seasoned Flour: In a small bag or shallow dish, mix the flour, seasoned salt, and Italian seasoning. Toss the frozen cheese sticks in the flour until they are fully coated.
Breading Station: Beat the egg in one bowl and place the breadcrumbs in another.
Dredge: Dip each floured stick into the egg, then roll it in the breadcrumbs until covered.
Double Coat: For that extra-thick, crunchy shell, dip the stick back into the egg and then into the breadcrumbs a second time.
Chill: Place the breaded sticks on a sheet pan and refrigerate for 1 hour.
Fry: Heat your oil to 370°F. Fry 3 to 4 sticks at a time. They only need a minute or two until they are golden brown.
Drain & Serve: Drain on paper towels and serve immediately while they are hot and melty, with a side of warm pizza sauce.

Notes

Don't Skip the Chill: Chilling the sticks after breading helps the coating adhere and keeps the cheese cold enough that the outside browns before the inside explodes.
Oil Temperature: Use a thermometer if you can. If the oil isn't hot enough, the sticks will be greasy; if it's too hot, the breading will burn.
Serving: These are best enjoyed the second they come out of the oil,that’s when you get the best "cheese pull"!