Melted cheese. Who can resist? Not me, that’s for sure. Mozzarella sticks remain one of my favorite appetizers from my teenage years. It was my Friday night ritual to consume loads of them with my friends at Perkins. Today I no longer have the opportunity (no Perkins nearby) or the luxury to do so (no teenage metabolism).
It’s actually been quite some time since I’ve eaten mozzarella sticks, but the other day I ran across a recipe for these luscious and naughty treats. In memory of my teenage years and hours spent gossiping and laughing with friends—I made these. And I enjoyed them tremendously!
They were surprisingly easy to make and not so surprisingly—easy to eat. Give these a whirl and take a trip down memory lane. You’ll be glad you did even if your waistline regrets it later.
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Mozzarella Cheese Sticks
Recipe from Pass the Sushi
- 16 string cheese sticks
- 1/2 cup flour
- 2 eggs
- 3 tablespoons milk
- 2 cups panko bread crumbs
- 1 tablespoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Canola oil, for frying
- Slice the string cheese in half.
- Set up your dredging stations: place the flour in a small bowl. In another bowl, combine panko bread crumbs, basil, salt, pepper and garlic. In a shallow dish, whisk the eggs and milk together.
- Roll cheese stick in the flour, tapping off the excess. Next, dip the cheese stick in the egg mixture, covering completely. Then roll the cheese in the panko crumb mixture. Gently press the crumb mixture to the cheese so it’s fully coated.
- Place on a baking sheet. Place the sheet in a freezer for 20 — 30 minutes to flash freeze sticks.
- To cook, fill a medium saucepan with the canola oil until it reaches a height of about 1 inch. Heat over medium-high heat until hot.
- When hot, add the mozzarella sticks, 8 pieces at a time. Watch closely and turn over to evenly brown, cooking approximately 1 minute per side. Do not allow the cheese to bubble and leak. Remove and drain on a paper towel lined plate.
- Serve with tomato sauce.