How to Make Mozzarella SticksYou’ll find the full step-by-step recipe below, but here’s what you can expect when you make these fried mozzarella sticks:
Make BreadingIn three separate bowls: Mix the eggs and water, the bread crumbs and garlic salt, and flour and cornstarch.
Fry Cheese SticksHeat the oil to 365 degrees F in a heavy saucepan. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the garlic-spiked bread crumbs. Drop the sticks into the hot oil and fry for about 30 seconds, or until golden-brown. Drain the fried mozzarella sticks on paper towels.
Mozzarella Sticks SauceOf course, the most popular dipping sauce to pair with mozzarella cheese sticks is marinara (make our simple Marinara Dipping Sauce or buy jarred sauce at the store). Not into marinara? Shake things up with one of these fun ideas:Sriracha Aioli
Southwest Dipping Sauce
A Very Popular BBQ Sauce
Garlic AioliExplore our entire collection of Sauces and Condiments.
How to Store Mozzarella SticksStore (completely cooled) homemade mozzarella sticks in an airtight container in the fridge for up to five days. Line the container with paper towels to absorb excess oil.
Can You Freeze Mozzarella Sticks?Yes, you can freeze mozzarella sticks. Allow them to cool completely, arrange them in a single layer on a baking sheet, cover, and freeze for a few hours or overnight. Once the sticks are frozen, transfer them to a zip-top bag labeled with the date. Freeze for up to three months.
How to Reheat Mozzarella SticksReheat refrigerated or frozen mozzarella sticks in the oven. To reheat refrigerated cheese sticks, place them in an oven preheated to 350 degrees F for about 5 minutes, or until heated through. To reheat frozen cheese sticks, place them in an oven preheated to 450 degrees F for 10-15 minutes, or until heated through.
Allrecipes Community Tips and Praise“Great as a party snack or starter,” according to one Allrecipes community member. “I found that if you put them all in at once they tend to stick together in one big fried-cheese clump. So if you want them to keep their ‘log’ shape you have to cook only one or two at a time and make sure they don’t touch while cooking.”“These are great,” raves roxylovin. “Super easy to do and man, what a hit! I followed some other ideas of double coating and cutting the cheese sticks in half before doing the dipping. I didn’t have enough oil to fully dip the sticks into, it ended up covering half of the stick so I turned with a fork so both sides were golden. Will be making it again!”“These were really good,” says Faith W. “They are my daughter’s favorite, so I’ve made them a few times. They are MUCH easier to work with if the cheese sticks are room temperature instead of cold when you egg and bread them. GREAT RECIPE! Thanks!!!”Editorial contributions by Corey Williams
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