{"id":6987,"date":"2024-04-26T12:04:53","date_gmt":"2024-04-26T12:04:53","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/mozzarella-sticks\/"},"modified":"2024-07-30T08:31:10","modified_gmt":"2024-07-30T08:31:10","slug":"mozzarella-sticks-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/mozzarella-sticks-2\/","title":{"rendered":"\u30e2\u30c3\u30c4\u30a1\u30ec\u30e9\u30fb\u30b9\u30c6\u30a3\u30c3\u30af"},"content":{"rendered":"

Though it\u2019s hard to argue with the deliciousness of fried cheese, not all versions achieve that perfect ratio of gooey, melty, and crispy. This homemade mozzarella sticks recipe nails the crunchy-creamy texture and cheesy-herby flavor (complemented by a spicy marinara dipping sauce, of course)\u2014all without being greasy to boot. How do we do it?<\/p>\n

For starters, we say skip the packaged string cheese sticks and go straight for a block of low-moisture mozzarella cheese. Cutting your own cheese sticks to size gives you the control you want. We also won\u2019t negotiate on the composition of the crispy panko bread crumb coating, which should not be subbed for a pre-seasoned fine bread crumb mixture; the crispy factor will suffer. And while an abundance of dried herbs is essential (it\u2019s mild mozz we\u2019re talking about; herbs bring the flavor!) we won\u2019t quibble if you don\u2019t add every single one. Simply compensate by using more of another\u2014or use a store-bought Italian seasoning blend if you must. Notice, too, that each and every mozzarella cheese stick gets a double coating of flour, egg, and panko. It offers maximum crunch and structure to really stand up to frying.<\/p>\n

\n

Ingredients<\/h2>\n

Makes about 24 pieces<\/p>\n

\n

1<\/p>\n

pound low-moisture mozzarella (preferably Polly-o)<\/div>\n

\u00be<\/p>\n

cup all-purpose flour<\/div>\n

3<\/p>\n

large eggs<\/div>\n

3<\/p>\n

tablespoons whole milk<\/div>\n

2<\/p>\n

cups panko (Japanese breadcrumbs)<\/div>\n

1\u00bd<\/p>\n

teaspoons garlic powder<\/div>\n

1\u00bd<\/p>\n

teaspoons onion powder<\/div>\n

1<\/p>\n

teaspoon dried basil<\/div>\n

1<\/p>\n

teaspoon dried oregano<\/div>\n

1<\/p>\n

teaspoon dried parsley<\/div>\n

1<\/p>\n

teaspoon dried thyme<\/div>\n
Vegetable oil (for frying; about 6 cups)<\/div>\n
Kosher salt<\/div>\n
Spicy Marinara Sauce (for serving)<\/div>\n

Special Equipment<\/h3>\n
A deep-fry thermometer<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Cut mozzarella into 3x\u00bd” 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.<\/p>\n

    Step 2<\/h4>\n

    Working 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.<\/p>\n

    Step 3<\/h4>\n

    Fit 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\u00b0. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2\u20132\u00bd minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Spicy Marinara Sauce.<\/p>\n

    Do Ahead:<\/strong> Mozzarella sticks can be breaded 3 days ahead; transfer to airtight freezer bag and keep frozen.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Though it\u2019s hard to argue with the deliciousness of fried cheese, not all versions achieve that perfect ratio of gooey, melty, and crispy. This homemade mozzarella sticks recipe nails the crunchy-creamy texture and cheesy-herby flavor (complemented by a spicy marinara dipping sauce, of course)\u2014all without being greasy to boot. How do we do it? For […]<\/p>\n","protected":false},"author":4,"featured_media":6988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=6987"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6987\/revisions"}],"predecessor-version":[{"id":9077,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6987\/revisions\/9077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/6988"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=6987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=6987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=6987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}