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.
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.
CRISPY MOZZARELLA STICKS
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Place the Parmesan cheese into a shallow dish.
- Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet, making 12 in all.
- Place 1 cheese stick on a long edge of each pastry rectangle. Roll up the pastry around the cheese and press the seams and pinch the ends to seal. Brush the tops of the rolls with the egg mixture. Dip the tops into the Parmesan cheese. Place the rolls, seam-side down, onto a baking sheet. Prick the tops of the rolls with a fork.
- Bake for 15 minutes or until the sticks are golden brown. Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes.
- Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the sauce with the sticks for dipping.
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
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- In a shallow bowl, whisk together the eggs and milk. In a separate shallow dish like a pie plate, stir together the breadcrumbs, Parmesan cheese, and salt.
- Working one at a time, dip each mozzarella stick into the egg wash, let the excess drip off, then roll in the breadcrumbs. Repeat the process for each mozzarella stick for a double coating of bread crumbs by dipping again in the egg wash and breadcrumbs before transferring to a sheet pan. Continue until all of the cheese is coated and the breadcrumbs have been used up.
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- Slice each piece of cheese in half cross-wise so that you have 24 shorter pieces. Arrange the cheese in a single layer on a parchment-lined baking sheet or plate, then freeze until completely solid, about 1 hour.
- When ready to bake, place the flour in a shallow bowl (a pie dish works well). In a separate shallow bowl, whisk the egg, egg white, and 1 tablespoon water until well combined. In a third shallow bowl, combine the whole wheat bread crumbs, panko, Italian seasoning, and garlic powder. Arrange the plates in line (flour, eggs, breadcrumbs). Line a large, rimmed baking sheet with parchment paper.
- Working no more than 2 to 3 cheese sticks at a time, dip the frozen cheese sticks in the flour, shaking off excess, then into the egg, then place in the bowl with the crumbs and lightly pat to coat (if you tackle too many cheese sticks at a time, the egg will freeze right onto the cheese and no longer be sticky enough for the crumbs to adhere). Place the breaded cheese sticks on the prepared baking sheet. Repeat the process with the remaining cheese sticks. Place cheese back into the freezer for at least 2 hours or overnight (this is a MUST or the cheese will melt before the crumbs turn golden).
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