Mozzarella Sticks
Photo: Alvis at English Wikibooks, Public domain
Mozzarella sticks are a crisp-shelled, molten-centered snack you can make from just three ingredients. The trick here is the double coating of egg and seasoned crumbs, which builds a shell sturdy enough to hold the cheese in the fryer. The cooking time is short, so you watch for the first ooze of cheese rather than a clock. Cut the cheese into cubes instead and you have bites.
Instructions
Heat the deep fryer to 350°F (175°C). Cut the mozzarella into sticks, each 1 to 3 cm thick.
Whisk the egg in a small bowl, and put the bread crumbs in a second small bowl.
Dip 3 or 4 sticks at a time into the egg, then shake off the excess and set them in the bread crumbs. Shake the bowl so the crumbs coat the sticks evenly, adding more crumbs when needed. Set the coated sticks aside and repeat with the rest.
Once every stick is coated, give each one a second dip in the egg and a second coat of crumbs. The double layer helps hold the cheese in as it melts.
Put all the sticks in the fryer basket and lower it into the 350°F oil. Leave them for 30 seconds, rocking the basket gently now and then.
Lift the basket and let it drain for a few seconds. Check the sticks: if cheese is not starting to ooze from about half of them, lower the basket back in for another 10 to 15 seconds, shaking it gently. Repeat until the cheese just begins to seep out.
Tip the sticks onto paper towel and gently pat off the excess oil. Serve hot.
For mozzarella bites, cut the cheese into 2 to 3 cm cubes and follow the same steps.
Make it personal.
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