FRIED MOZZARELLA STICKS WITH CREAMY MARINARA
Steps:
- Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat.
- Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use.
- Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate.
- Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack.
- Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side.
FRIED MOZZARELLA STICKS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
- Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
- Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
- Serve hot with Homemade Pizza Sauce on the side.
- Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
MOZZARELLA STICKS
Serve these moreish mozzarella chips hot with your favourite dip. They make a great side dish or snack at a party and will go down a storm with guests
Provided by Good Food team
Categories Canapes, Side dish, Snack
Time 35m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Cut the mozzarella into 'chips'. Tip the flour into a bowl and season well. Whisk the eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third. Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least 2 hrs.
- Heat enough oil to come 2-3cm up the side of a saucepan. When hot, drop in a test chip - it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp up the outside without letting the mozzarella ooze out - it may take you a few practice chips to get it right. Cook the chips in batches and drain on kitchen paper. Serve hot with your favourite dip.
Nutrition Facts : Calories 378 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
MOZZARELLA STICKS
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings (makes about 56 pieces)
Number Of Ingredients 16
Steps:
- Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
- Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
HEALTHY MOZZARELLA STICKS
A fun crispy, oozy appetizer for the whole family-and one that has calcium goodness. The pizza flavor profile makes them extra tasty for kids' palates.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pulse the melba toasts in a food processor to make semi-coarse crumbs; transfer to a medium bowl or dish. Mix in the breadcrumbs, oregano, 1/4 teaspoon each salt and pepper and the cayenne if using.
- Whisk together the egg whites, whole egg, garlic and 1/4 teaspoon each salt and pepper in another bowl.
- Put the flour and 1/4 teaspoon salt in a resealable plastic bag. Add the cheese pieces to the bag, close and shake to coat. Dip one piece of the cheese at a time in the egg mixture first, and then roll firmly in the breadcrumb mixture; then dip the same piece again in the egg mixture followed by the breadcrumb mixture. (Note: Use one hand with the dry mixture and the other with the wet mixture.) Place on a parchment paper-lined plate or baking sheet. Freeze for 15 minutes, or up to overnight.
- Preheat the oven to 475 degrees F. Transfer the frozen cheese sticks to another baking sheet. Fully coat the cheese sticks with the olive oil cooking spray. Bake until golden, about 12 minutes. Sprinkle with additional salt and pepper to taste.
- Serve immediately with the warm marinara sauce.
Nutrition Facts : Calories 182 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 43 milligrams, Sodium 635 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 14 grams, Sugar 0 grams
MOZZARELLA STICKS
Kids and adults alike will be delighted by this irresistible combination of gooey melted cheese and crisp, golden breading.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 1h50m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Cut mozzarella lengthwise into 1/2-inch-thick slices, then cut again into 4-by-1/2-inch sticks. Place flour in a shallow dish; season with salt and pepper. Whisk eggs with 1 tablespoon water in a separate dish; season with salt and pepper. Stir together breadcrumbs, Parmigiano-Reggiano, and herbs in a third shallow dish; season with salt and pepper.
- Dredge mozzarella sticks in flour, tapping off excess. Dip in egg wash, allowing excess to drip off, and coat with breadcrumbs, patting to adhere. Transfer mozzarella sticks to a parchment-lined baking sheet. Freeze until firm, at least 1 hour. (Mozzarella sticks can be covered and frozen at this point up to 2 months.)
- Pour enough oil into a heavy pot (preferably cast iron) to come 2 inches up sides. Heat over medium-high until a deep-fry thermometer reads 350 degrees. Working in batches, add mozzarella sticks; cook, turning occasionally, until golden and crisp, 2 to 3 minutes (adjust heat as necessary to maintain oil temperature.) Transfer to a wire rack set over a rimmed baking sheet to drain. Season with salt; serve immediately, with marinara sauce.
HOMEMADE MOZZARELLA STICKS
These are amazing; better than any restaurant's, in my opinion.
Provided by Lili Zimmermann
Categories Appetizers and Snacks Pastries
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
- Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 39.6 g, Cholesterol 124 mg, Fat 35.7 g, Fiber 2.1 g, Protein 26.4 g, SaturatedFat 11.6 g, Sodium 1272.8 mg, Sugar 6.8 g
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