Reviewed: May 30, 2013

Its a great recipe, quick and easy... but FREEZE the cheese first, and DOUBLE batter...

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Reviewed: May 26, 2013

Delicious! Made a huge batch and froze half to pop in the oven for later! Everyone loved these- the cheese was extra creamy and the breading was nice and light and crispy! This is a keeper!

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arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Apr. 15, 2013

Loved this recipe! Double dipped in the bread crumbs, too. However, I did not use garlic salt. We used garlic flavored cheese curds that I had put in the freezer for 20 minutes (I would have preferred they had been in for an hour, lol). Thanks for this recipe!!!

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lizzy2371

Cooking Level: Expert

Living In: Oswego, New York, USA

Reviewed: Apr. 9, 2013

Fantastic! I used 2% milk instead of the egg wash and I cut my mozzarella sticks in half and froze them for an hour and a half before coating. I fried them in my deep fryer at 375 for about 45 seconds. Turned out perfect!

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CHERRYBABY024

Reviewed: Apr. 3, 2013

WOW!! These are wonderful and so easy to make, i will be making them again, and again. Thanks so much Nanci

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gloria1967

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 1, 2013

Sooo Gooood!!!!

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LadyRattrap

Cooking Level: Expert

Living In: Alliance, Ohio, USA

Reviewed: Mar. 2, 2013

Simple to make. I double dipped them in the breading mixture and they came out fantastic.

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richa1553

Cooking Level: Beginning

Home Town: Folsom, Pennsylvania, USA

Reviewed: Feb. 27, 2013

I wish you could tack on 1/2 stars as this recipe is 4.5 for me. 1/2 off because...really should double coat. Try using a toothpick poked into the end of cheese when dipping/breading - works great, no messy hands! Drop in crumbs, shake; poke again to transfer. Other slight change: I use a panko style crumb that I make & season myself. I prefer to cut (Sargento mozz string cheese sticks) in 1/2 lengthwise. I don't like mine so thick and cheese melts quicker. I didn't need recipe amounts of flour/cornstarch mix - only 2 Tblps of each in a large zip bag, seal & n shake em around. I use a deep fryer I set @350. Cooking goes FAST (even from fzn state). As soon as I see any tiny spot start to ooze cheese...out they come! Will also try some different types of cheese like pepper jack and provolone as well. I do freeze (uncooked) as I can only eat 4 at a time. Heck, they come frozen at the store, right? Update: I bought an 8 oz block of Mozz ($1.50) and got 22 sticks. Good deal I think and creamier end result. You don't need to buy those cheese sticks or string cheese. :)

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CantHelpMyself

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

So good! I made a slightly healthier version and used a lower fat cheese stick and used unbleached whole wheat white flour. Froze it before cooking - woooowwwzzzaaah!

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