Mozzarella Sticks
The following is a recipe on how to make breaded mozzarella sticks.
- Prep
- 9 min
- Cook
- 1 hr 13 min
- Total
- 1 hr 22 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat deep fryer to 350°F (175°C).
Procedure
Slice mozzarella into sticks 1–3 cm in diameter.
Procedure
In a small bowl, whisk egg.
Procedure
Fill another small bowl with bread crumbs.
Procedure
Dip 3–4 sticks at a time into the egg.
Procedure
Shake excess egg off sticks and place them in the bread crumbs.
Procedure
Shake bowl of bread crumbs, evenly coating all sticks. Add more bread crumbs as needed.
Procedure
Place coated sticks to the side and repeat for remaining sticks.
Procedure
After all sticks have been coated, repeat the egg-dip and crumb-coat for each once more.
Procedure
Place all sticks in fryer basket and submerge in 350°F oil.
Procedure
Let sit for 30 seconds, gently rocking basket occasionally.
Procedure
Lift basket and let cool for a few seconds. If cheese is not beginning to ooze out from half the sticks, re-submerge in oil for another 10–15 seconds, gently shaking the basket. Repeat until the cheese is just starting to ooze out.
Procedure
Dump onto paper towel and pat off excess oil gently.
Procedure
Serve hot.
Notes, tips, and variations
To make mozzarella bites, cut mozzarella into 2–3 cm cubes.
Photo: Alvis at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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