Community Pick
Mozzarella Sticks
"At the request of my lovely 12 year old daughter, I am posting these, one of her favorite foods. We searched for a recipe together and ended up adapting one to suit our tastes. Enjoy!"
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
12-16 sticks
ingredients
- 1⁄4 cup flour
- 1 cup Italian style breadcrumbs
- 2 eggs
- 1 tablespoon milk
- 1 lb mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or you can use string cheese and cut each in half)
- 1 cup vegetable oil
- 1 cup jarred pizza sauce or 1 cup marinara sauce
directions
- Whisk eggs and milk together.
- Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs.
- Dip in egg and crumbs again.
- Freeze for 6 to 24 hours before frying.
- Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak.
- Drain on paper towels.
- Serve with sauce for dipping.
Questions & Replies
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How long does it take for the cheese sticks to freeze(I'm using string cheese)? Update: never mind. I should've read the q&a first. My bad
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Who loves mozzarella sticks
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How hot should the oil be -
What temperature does the oil need to be? -
How much oil do I need to use for the Mozzarella sticks
see 26 more questions
Reviews
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It is too bad that I can not rate them higher then a five star! I have been trying to find a mozzarella chesse stick that did not have an over-powering spice mix flavor. Now that I have, I will ONLY make this recipe for my cheese sticks. What a shame that my son was sick on the day that I made them, I had to eat them ALL on my own.
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This was a hit with my family. I found that it was more effective in keeping the bread crumbs on when I dipped it in the egg before and after rolling it in the flour and the bread crumbs. It also helped to keep the cheese within the coating a lot better. I still haven't perfected it but I'm getting there. -
Superb! I dipped them in egg first before the flour to help it stick better, then continued as written. I got them thoroughly frozen before cooking, and they did not leak at all! They had a lovely thick golden crust and were just yummy. -
I have made these 3 times and husband has asked that I make them monthly. My tweaks are adding cayenne powder to the flour and a several generous dashes of Frank’s Red Hot Sauce to the milk/egg mix. I may also add more Italian seasoning to the bread crumbs. To whomever asked, not skipping the freezing helps keep the cheese from bubbling through the breading; it makes a difference. -
These were awesome! We used string cheese, two different kinds of bread crumbs, and we deep fried them. They were the best mozzarella sticks we've ever had. We will be making these again soon!
see 109 more reviews
Tweaks
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A good thing to add is garlic salt and parmesan cheese powder, it was extremely yummy and amazing cheese pull!
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Yum! I made these gluten free for my 12 yr old who has Celiac Disease. I substituted potato flour for the flour & GF bread crumbs. I used a mozzarella log that came pre-sliced, so her sticks were more like medallions but they turned out great! I stuck them in the freezer between steps 2 & 3 and then after step 3 for a few hours & they cooked up great in the oil (peanut). It is VERY IMPORTANT to dip twice in egg & breadcrumbs as this makes the nice shell. Should have followed my own notes the second time I made them. -
these are brilliant! I put the flour in a bag, and shook to coat the string cheese, have used beer instead of milk once to great results. I have added garlic and onion powder and spicy paprika to the breadcrumbs. These are really a favorite around here... be careful not to cook them too long as they split open. I use a cookie sheet to set them out on during the battering stage, and medium heat and flick droplets of water onto the oil to check if it's hot enough (when it's hot it pops) So clever with the string cheese, thanks a bunch!
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Can you bake instead?
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Amazing recapie 11/10
see 2 more tweaks
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
