Recipe

Mozzarella Sticks

by Ree on May 25, 2010 in Appetizers, Snacks

4.78 Mitt(s) 41 Rating(s)

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Recipe Description

You haven’t eaten fried mozzarella sticks until you’ve tried these mozzarella sticks, breaded with light, crispy Panko bread crumbs. Pay attention to the breading process—you can repeat it with zucchini spears, sweet potato sticks, chicken tenders, raw shrimp. Anything that needs breading. Panko crumbs for President!

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

Ingredients

16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping
2 cups Panko Bread Crumbs

Comments

sjdurfee on 5.25.2010

I have to try these…my kids will love them!

The Sugar Tree on 5.25.2010

THANK YOU so much for the recipe. My family are fried mozzarella stick fanatics! Can’t wait to try these!

Deeza on 5.25.2010

Oh, goodness – these look delightful! Do you think they’d work with regular mozzarella in place of the string-cheese?

Justgateau on 5.25.2010

I can’t wait to give these a try! They look delicious!

kansaschick on 5.25.2010

Oh goodness gracious I think I just drooled straight down the front of my shirt. Ooppss! Thanks for the recipe, I’ll be making these SOON and switching it up a bit by using pepper jack sticks. If nothing else I’ll screw it up and the soon to be hubby will eat it anyway

Liesal on 5.25.2010

Cheese sticks are my favorite!! What marinara sauce was used/made? I have found that not all are created equal.

marywether on 5.25.2010

This will NOT be good for my waistline! But I don’t care because I lurves me some mozzarella sticks! I will definitely give these a try.

Kara on 5.26.2010

I went to WalMart at 10:45pm to find the Panko crumbs! and found them right away (amazing, because our groceries are redneck… mostly chips and beer).. so excited, that I’m going to bread the first thing I find!

thanks Ree

notjulia on 5.26.2010

I think this is a question worth repeating, will this work with regular mozzarella cut in strips? Anything special about the string cheese that requires we use it instead?

cicadagirl on 5.26.2010

My husband might just faint if I whipped up a batch of these!

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Reviews

amyjbennett on 5.25.2010

Just made these and oh man, are they good. I did add a shake or two of kosher salt in the bread crumbs.

The frying took no time at all. Only one of them leaked on me but the rest were perfection.

I made 8 of them and I might have just eaten the non-leaked 7 left. By myself. I tried to share I really did!!

Oh and I used Prego’s marinara sauce. It takes just like Pizza Hut’s!

missyjill on 5.26.2010

Love ‘em, but I messed them up. Maybe you can learn from my mistakes:
Oil not hot enough– If you are not well versed in this type of frying, I recommend doing a test run with just one mozzarella stick. If the oil is not hot enough you have to leave the stick in too long (2:30) to brown and all the cheese runs out leaving you with a perfect, panko, hollow cocoon.
Freezer not cold enough– If you are not sure of your freezer temperature, lengthen the time. I would leave them in 40 minutes next time.
Flintstone Fingers–dipping from batter to batter to batter left a lot of it on my hands which interfered with keeping the sticks well coated. I would use tongs next time.
Salt– we all agreed, salt would bring out the flavor even more.
In the end, only one mozzarella stick turned out the way it was supposed to, one perfectly delicious stick. I have to confess, we ate the cocoons and they were pretty good too!

megwilson06 on 5.26.2010

I made these tonight, and they were delicious! I made some homemade marinara to go with them. If I would have eaten them alone, they would have definitely needed a little seasoning in the panko mixture. I would have never thought to make mozzarella sticks at home! Thanks Ree!

terriab on 5.28.2010

Excellent! Can’t wait to make these for my family when we’re together this summer. I used some pizza sauce that I had in the refrigerator for a dip.

Frances Swiecki on 5.29.2010

Delicious!
I made these without the parsley flakes, since I didn’t have any. They were still delicious! I would not add any salt to the coating, as they tasted salty enough without.
They were very easy to make and I didn’t have any that leaked enough that they couldn’t be eaten. I cooked them in a relatively thin layer of oil in a frying pan.
We had them dipped in homemade marinara sauce, and nobody had any room for dinner.

WestsWife on 5.29.2010

WOW! These were delicious! I tweaked the recipe a little bit to make it a bit more economical. I bought a 16 oz package of mozzarella cheese and cut it into slices (cutting the width, not the length). The slices were about 1/4 inch thick. I followed the recipe for the flour, egg/milk, and panko/parsley. I froze them for about 30 minutes and then started heating my oil in a frying pan (I left them in the freezer during this time). Once the oil was warm enough I fried them one at a time. For me, it was easier to do them one at a time so I could keep a closer eye on them… seeing as I don’t fry too much I was terrified I would mess it up! A few of them leaked a little bit but I pulled them out right away.

I couldn’t even let them sit on the plate very long… I ate most of them myself before anyone else even had a chance. These were delicious and so amazingly gooey! A definite favorite in this house!

Note: Be careful to not have the oil too hot. I burnt the first one and then had to let the oil cool down before I put another one in.

Kristin on 5.31.2010

This was an excellent afternoon adventure.

Like previous individuals mentioned, make sure your oil is hot enough! Also, keep in mind that adding chilled mozzarella sticks to the hot oil will lower the overall oil temperature. Plan accordingly.

Experimental on 6.2.2010

These were fabulous! Tweaked the recipe a bit..

- Bought a block of Mozzarella cheese and cut 5 slices, into 10 sticks from it. Cheaper.

- Instead of parsley in the Panko, I added crushed red chili flakes.

- Double breaded! So, Flour, Egg, Panko, Egg, Panko.

Made some homemade marinara sauce to dip them in

stefffie78 on 6.3.2010

I made these but all the cheese oozed out and we ended up with hollow panko logs…yummm (ok not really). Not sure what I did wrong there. The trickiest part was that the flour on the cheese sticks made it difficult for the egg mixture to stick. Maybe that was the problem? And then the egg in the panko was pretty messy…especially on my hands! But we also tried zucchini and it was fabbbbbulous! Fried zucchini is one of my favorite foods ever and these were light and crispy and very flavorful. I’m definitely going to try it again!

happymommy on 6.3.2010

I assembled these a day before I planned on frying them. I should have let them hang out on the counter a bit longer before frying because the cheese didn’t melt all the way but they were still delicious! I’ve never played with panko before so I’m not scared of it anymore – thanks Ree!

One thing: using the amount of mozz sticks in the recipe, I was left with about 2/3 a cup of panko/parsley mixture afterward. I stuck them in the freezer and plan to throw them into a meatloaf tomorrow. So either you can double bread the sticks, or not use as many crumbs. (or make twice as many!)

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