Mozzarella Sticks

I've been giving weekly cooking lessons to a 20-something year old this summer.  When I asked what he wanted to learn how to make this week, he responded, "I don't suppose you know how to make mozzarella sticks?"   Yes, mozzarella sticks!!  They're not difficult to make at home, but there are a couple of really important things you need to do in order to achieve success.  Here's what you need to know. 

For this recipe, you'll need low-moisture mozzarella cheese. You can purchase a block of cheese and cut it up, or you can make it easy on yourself and buy individually wrapped string cheese. They're the perfect size and shape.

Dip the string cheese in beaten eggs.

Then coat with Italian seasoned breadcrumbs.

Then back into the egg for a second time.

Then back into the bread crumbs again. So now that the cheese sticks have been dipped and coated twice, place them in the freezer for at least 6 hours.

Fry in heated oil as directed in the recipe below. You’ll know they’re done when the cheese melts and the crumb coating is toasty in color.

Drain on paper towels and sprinkle immediately with very fine salt (like popcorn salt).

Serve with my San Marzano Tomato Sauce or my Quick Marinara Sauce. Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3HdJwOj

• silpat liner https://amzn.to/3r8Hfy6

• Italian seasoned bread crumbs https://amzn.to/3AGzoLg

• san marzano tomatoes https://amzn.to/3AOdmq7

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Mozzarella Sticks

Printable Recipe

Ingredients

• 12 mozzarella string cheese sticks, unwrapped

• 3 eggs, beaten well

• 1 cup Italian seasoned bread crumbs

• olive oil for frying

• popcorn salt for sprinkling (super fine salt)

• your favorite tomato sauce for dipping

Directions

1. Place beaten eggs in a shallow bowl.

2. Place breadcrumbs in another shallow bowl.

3. Coat mozzarella sticks with beaten egg, then coat with bread crumbs.

4. Repeat step 3.

5. Place double coated mozzarella sticks on a sheet pan or plate and freeze for at least 6 hours or overnight.

6. In a tall sided non-stick sauce pan, gently heat about 1 inch of oil until it bubbles when a wooden spoon placed in it.

7. Fry 3 or 4 sticks at a time, turning when necessary and adjusting heat as needed. They should only take 2-3 minutes to cook.

8. Remove from oil and drain on paper towels when brown and cheese begins to ooze; sprinkle immediately with popcorn salt or very fine salt.

9. Serve with your favorite tomato sauce for dipping (my San Marzano Tomato Sauce is the bomb!).

Note

• To make your own Italian Seasoned Bread Crumbs, add the following to one cup of plain dry bread crumbs:  

• 1/2 teaspoon fine salt

• 1/2 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

Rotisserie Chicken Salad with Craisins

All I'm going to say is this chicken salad is the bomb.  I usually make chicken salad "on the fly", but so many people asked for the recipe at a recent get-together that I decided jot down approximations.  Feel free to adjust this and that to suit your taste.

Rotisserie Chicken Salad with Craisins

Printable Recipe

Ingredients

• 1 cup real mayonnaise (we love Duke's)

• 1/2 cup homemade chicken stock

• 1/4 teaspoon celery seed (not celery salt)

• 1/4 teaspoon granulated onion

• 1/4 teaspoon shallot salt (optional, but oh so good)

• 1/4 teaspoon Jane's Krazy Mixed Up Salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon dried parsley, crushed in the palm of your hand

• 2 tablespoons fresh parsley, chopped

• 1 rib celery, minced

• 1/2 cup Craisins (dried cranberries)

• light and dark meat from 1 rotisserie chicken, chopped into 1/2-inch pieces

Directions

1. In a very large bowl, whisk together the mayonnaise, chicken stock, celery seed, granulated onion, shallot salt, Jane's Krazy Mixed Up Salt, ground black pepper, dried parsley, and fresh parsley until well incorporated.

2. Stir in minced celery, Craisins, and chopped chicken until everything is coated evenly.

Notes

• This chicken salad tastes best served slightly cold or at room temperature and is excellent served on these Black Pepper and Chive Gougeres.

• Chill leftovers in an airtight container.  

• I use Costco's rotisserie chicken - they're the best.