Mozzarella sticks ate a go to appetizer. Their a finger-food that everyone at the table scrambles to snatch up while the cheese is still hot and extra pull-able or gooey.
Their also a big hit as a happy hour snack.
They’re served on party platters, for lunch and at brunch.
Mozzarella sticks are no cheesy joke, just gooey and delicious.
Deep-fried cheese has been said to originate in Paris, France in the 15th century.
However, recipes for breaded cheese sticks can be traced back to 1393. The original recipe called for the use of Muenster cheese instead of Mozzarella.
According to Vision Launch (who writes about the history of cheese) traditional Mozzarella was made using milk from the Water Buffalo.
What Is Panko
With a unique name, panko is simply a type of breadcrumb.
Panko is a Japanese culinary invention. The word panko in Japanese is “pan” meaning bread and “ko” meaning flour.
Authentic panko is baked using a pan connected to an electrical current. The finished product has no crust.
The reason the bread is baked this way is not well documented.
With no oven for baking, they reportedly used electric current to cook bread, creating a product still made today.
If you’re looking for a crisp, crunchy texture when you bake or fry something breaded or with bread crumbs, panko is the way to go.
Herb Panko Mozzarella Cheese Sticks
Mozzarella cheese sticks are a irresistible combination of gooey melted cheese and crisp, golden breading.
- 1 pound fresh mozzarella, patted dry and cut into sticks or individually wrapped cheese sticks
- 1/2 cup unbleached all-purpose flour
- Kosher salt and freshly ground pepper
- 3 large eggs
- 1 cup herb Panko breadcrumbs
- Avocado oil or other neutral-flavored oil, for frying
- Marinara, warmed, for serving or optional to serve with Tzatziki Sauce
Cut mozzarella lengthwise into 1/2-inch-thick slices, then cut again into 4-by-1/2-inch sticks.
Place flour in a shallow dish and season with salt and pepper.
Whisk eggs in a separate dish and season with salt and pepper.
Place mozzarella sticks in flour and coat, tapping off excess flour.
Next dip into eggs batter allowing excess to drip off, and coat with breadcrumbs, patting to adhere.
Transfer mozzarella sticks to a parchment-lined baking sheet. Freeze until firm, at least 1 hour. (Mozzarella sticks can be covered and frozen at this point up to 2 months.)
Pour enough oil into a heavy pot (preferably cast iron) to come 2 inches up sides. Heat over medium-high until a deep-fry thermometer reads 350 degrees.
Working in batches, add mozzarella sticks; cook, turning occasionally, until golden and crisp, 2 to 3 minutes (adjust heat as necessary to maintain oil temperature.)
Transfer to a wire rack set over a rimmed baking sheet to drain.
Plate and serve with marinara sauce or optional to serve with tzatziki sauce.
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