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Fried Mozzarella Cheese Sticks
SUBMITTED BY:
NANCI RENN
PHOTO BY:
{ Heidi }
"These fried cheese sticks are very easy to prepare and sooo good. Enjoy!"
RECIPE RATING:
Read Reviews
(218)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian seasoned bread crumbs
1/2 teaspoon garlic salt
2/3 cup all-purpose flour
1/3 cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks
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DIRECTIONS
In a small bowl, mix the eggs and water.
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Jan. 9, 2007 by
Madeleine
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Madeleine
Jan. 9, 2007
Ok, I was a sceptic if this could be done at home! THANK YOU! I am a Happy Believer!!! I just finished making a batch of these and I am still smiling...WOW! This was SUPER! First to make it easy and to make sure they "looked" like cheese sticks-shape-wise, I used Sargento Mozarella sticks, I unwrapped each and cut in half. I had 3 separate bowls setup w/ mixtures as described. I dipped each moz stick in egg mix, then flour mix, then egg mix, then bread crumb mix-making sure they were coated well. Then I put in oil. NOT ONE leaked!! I had to watch these little suckers cause they brown really fast! I let them cool a few minutes and served with little cups of pizza sauce for dipping. My 4 kids and hubby ADORED them and can't get enough. Considering these cost alot on dinners out--they are a KEEPER! WORD OF ADVICE: Use latex gloves to keep hands clean, this can get messy, and if making more than a dozen the mixes get goopy, so for large batches have extra mixes ready! otherwise..would give 10 stars if I could! THANKS SO MUCH!
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21 users found this review helpful
Ok, I was a sceptic if this could be done at home! THANK YOU! I am a Happy Believer!!! I just...
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Reviewed on Jan. 25, 2004 by Compmouse
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Compmouse
Jan. 25, 2004
This recipe was very tasty and worked out fairly well. However, you have to be sure to coat each mozzerella stick very well otherwise the cheese will melt and seep out into the oil. I breaded each stick twice (once in the liquid, then breadcrumbs then again) for better coverage.
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17 users found this review helpful
This recipe was very tasty and worked out fairly well. However, you have to be sure to coat...
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Reviewed on Mar. 30, 2006 by
MARIYA02
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MARIYA02
Mar. 30, 2006
These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again!
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15 users found this review helpful
These were delicious and not hard to make. My minor improvisations included: cutting the...
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Reviewed on Jan. 25, 2004 by
LITTLELADYJONES
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LITTLELADYJONES
Jan. 25, 2004
I luv these!!! I used a block of mozzerella cheese and cut it into sticks and I also double dipped them. As long as you don't over cook and make sure they are fully coated with the batter they will not leak. My family ate this up in no time.
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12 users found this review helpful
I luv these!!! I used a block of mozzerella cheese and cut it into sticks and I also double...
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Reviewed on Dec. 17, 2003 by
SUDEMERS
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SUDEMERS
Dec. 17, 2003
Will never make this again
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12 users found this review helpful
Will never make this again
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Reviewed on Nov. 14, 2004 by
DIANE73162
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DIANE73162
Nov. 14, 2004
This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps.
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11 users found this review helpful
This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and...
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Reviewed on Jan. 25, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Jan. 25, 2004
Terrific! I used not only mozarella, but also cheddar and pepper jack cheeses. I made these in the morning and then froze them. We used our Fry Daddy and they came out perfect. No leakage, just a good little appetizer! Thanks Nanci!
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11 users found this review helpful
Terrific! I used not only mozarella, but also cheddar and pepper jack cheeses. I made these in...
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Reviewed on Jan. 26, 2008 by chefcarol3
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chefcarol3
Jan. 26, 2008
One small tip. If you freeze the mozzarella sticks before coating and frying they will not melt in the hot fat.
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10 users found this review helpful
One small tip. If you freeze the mozzarella sticks before coating and frying they will not...
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Reviewed on Jan. 13, 2008 by
amzggrace7
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amzggrace7
Jan. 13, 2008
Great recipe! I have tried many and failed. Since Mozzarella is a soft cheese, it works better to freeze the cheese first before frying and it thaws perfectly without leaking. Let them sit before serving and it's own heat will continue to make the cheese soft. Will make again and again!
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10 users found this review helpful
Great recipe! I have tried many and failed. Since Mozzarella is a soft cheese, it works better...
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Reviewed on Jan. 25, 2004 by LILSPICE
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LILSPICE
Jan. 25, 2004
loved this recipe! Very easy and quick and my whole family loved it! They even complained when they were gone!
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9 users found this review helpful
loved this recipe! Very easy and quick and my whole family loved it! They even complained...
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