I imagine that these skinny mozzarella sticks are perfect for tailgating or freezing for the next party that comes around (these keep VERY well in the freezer, by the way). So the question is, why not just buy store bought? Give this recipe a try and you will taste the difference. The double Panko breadcrumbs layering on these bad boys make these crunchy, gives lots of texture and is way less soggy than anything you might buy store bought. I added my own Italian seasoning to the breadcrumbs and I could really taste the difference.
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| Frozen sticks? Thaw these guys for at least 15 minutes at room temperature. For long term storage, store in plastic tupperware. |
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| I used about 2 inches of canola oil to fry these puppies! Look at that golden crust! |
Run-of-the-mill bar food, or a gourmet appetizer that is not only vegetarian, but will keep hungry party-goers nice and full.
These sticks are served great with marinara, honey mustard, or chipotle aioli (if you are looking for a kick!)
Skinny Mozzarella Sticks
Adapted from The Vegetarian Ginger
Ingredients:
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| Here's how I set up my assembly line! |
- 1 pack of 24 low-fat Mozzarella string cheese
- 1 3/4 cups of Panko breadcrumbs
- 4 tsp. of your favorite Italian seasoning blend ( I used: oregano, basil, garlic powder and black pepper)
- 3/4 cup of flour
- 4 eggs, beaten until fluffy
- Canola oil, filling pan at about 2 inches
Directions:
- In 2 separate plates, pour flour and then Panko breadcrumbs. Season breadcrumbs with herbs and mix well.
- Beat eggs in a separate bowl until fluffy.
- Unwrap cheese and half mozzarella string cheese, to make 24 whole sticks into 48 halves.
- Roll cheese in flour, shaking off any excess. Then batter in egg and finally roll in breadcrumbs.
- Repeat battering cheese stick in egg and second layer of Panko, this will make it extra crunchy!
- Place breaded mozzarella sticks on a cookie sheet. Once all of the cheese has been breaded, place them in the freezer for at least 2 hrs and cover loosely with plastic wrap. This will allow the breadcrumbs to set, making sure that the breading does not fall apart once it goes into the hot oil.
- In a shallow pan (a wok works well for this as well!), heat 2 inches of canola oil on medium-low heat. Test the oil with a breadcrumb to make sure that it does not sink to the bottom of the pan, but rather floats to the top. Once it does this, fry 5-6 mozzarella sticks at a time.
- Remove them as they begin to brown and crisp (about 4 mins.) and let the oil drain on a plate covered in paper towel. Serve immediately, or line tupperware with parchment paper to reheat at 200 degrees later.
