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

Mini Strawberry Banana Muffins

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Items used to make recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/3g5PggX

• #50 scoop https://amzn.to/3g8Xepz

• cooling rack https://amzn.to/2KkIPci

• baker’s joy https://amzn.to/3INiP3f

• turbinado sugar https://amzn.to/3HbJYwh

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Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe

Ingredients

• 3 cups all purpose flour

• 2 cups granulated sugar

• 1 teaspoon fine salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3 large eggs

• 1/2 cup canola oil

• 1 1/2 cups mashed ripe bananas

• 2 cups minced fresh strawberries (plus more for garnish, optional)

• 1-2 tablespoons turbinado sugar for sprinkling (optional)

Directions

1. Preheat oven to 350F.

2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)

3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.

4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.

5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.

6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).

7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).

8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

• Allow muffin pan to cool completely before baking subsequent batches.

• Store cooled muffins in an airtight container.  

adapted from noreenskitchen.com