MamaMia
10/4/2012, 06:24 PM
I will also miss Spankys cheese sticks, so in honor of OU/TT weekend...This is what I'm making to go along with plain ole grilled burgers, potato salad and baked beans.
You can double or quadruple this recipe depending on how large of a crowd you have
MamaMias Cheese Sticks
16 pieces string cheese, removed from wrappers and cut in half
or cut your own sticks from your favorite mozzarella. I'm also slicing up a ball of Galbani Mozzarella Fresca for variety. You can do 8 each, or double the recipe and make 16 each (32 sticks)
1/2 cup all-purpose flour
2 whole large eggs
3 tablespoons milk
2 1/2 cups panko bread crumbs
1 tablespoon dried or 2 tablespoons of fresh parsley flakes
Canola or Peanut oil, for frying (I like the peanut, but some people have nut allergies)
Serve with Marinara sauce, for dipping, along with some ranch dressing, and make a sauce from a mixture of grape jelly with mustard (I use 4 to 5 parts jelly to 1 part table mustard) That way you have Bold, Smooth and Sweet
Place flour in small bowl.
In another bowl, whisk eggs and milk.
In a separate bowl, combine panko with parsley.
One by one, roll mozzarella sticks in the flour, then dunk them in the egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on sheet. I cover my cooking sheet in Parchment paper for easy cleanup. Repeat until all are covered. Place covered mozzarella sticks in freezer for 20-30 minutes to flash freeze.
To cook: Heat enough oil to go half way up the sticks, in large cast iron skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and using tongs, gently turn them over to evenly brown, cooking less than 2 minutes. Do not allow the cheese to bubble and leak.
Remove to a paper lined plate. Serve immediately with warm marinara, chilled ranch and room temp grape/mustard sauce.
You can double or quadruple this recipe depending on how large of a crowd you have
MamaMias Cheese Sticks
16 pieces string cheese, removed from wrappers and cut in half
or cut your own sticks from your favorite mozzarella. I'm also slicing up a ball of Galbani Mozzarella Fresca for variety. You can do 8 each, or double the recipe and make 16 each (32 sticks)
1/2 cup all-purpose flour
2 whole large eggs
3 tablespoons milk
2 1/2 cups panko bread crumbs
1 tablespoon dried or 2 tablespoons of fresh parsley flakes
Canola or Peanut oil, for frying (I like the peanut, but some people have nut allergies)
Serve with Marinara sauce, for dipping, along with some ranch dressing, and make a sauce from a mixture of grape jelly with mustard (I use 4 to 5 parts jelly to 1 part table mustard) That way you have Bold, Smooth and Sweet
Place flour in small bowl.
In another bowl, whisk eggs and milk.
In a separate bowl, combine panko with parsley.
One by one, roll mozzarella sticks in the flour, then dunk them in the egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on sheet. I cover my cooking sheet in Parchment paper for easy cleanup. Repeat until all are covered. Place covered mozzarella sticks in freezer for 20-30 minutes to flash freeze.
To cook: Heat enough oil to go half way up the sticks, in large cast iron skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and using tongs, gently turn them over to evenly brown, cooking less than 2 minutes. Do not allow the cheese to bubble and leak.
Remove to a paper lined plate. Serve immediately with warm marinara, chilled ranch and room temp grape/mustard sauce.