Fried Mozzarella Cheese Sticks Recipes

Steps:

• Cut the cheese into 8 3 1/2/x 1/2x1/2" sticks.
• Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
• One by one, dip in the beaten egg, coating completely, and then roll in bread crumbs to coat.
• Put the sticks on a plate and freeze for 15 minutes.
• Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
• Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
• Drain on paper towels and serve with hot marinara sauce.

Steps:

• Mix together the eggs and water, set aside.
• combine the Italian bread crumbs, garlic powder, dried oregano and dried parsley.
• salt and pepper to taste.
• in a separate container, mix flour and cornstarch.
• cut mozzarella cheese into any desired shape, rectangle strips are traditional.
• One at a time, dip mozarella slices into the egg mixture, then the breadcrumbs, then the flour.
• fry sticks at 375 F until golden brown and serve with desired dipping sauce.

Steps:

• Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
• Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
• Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
• Serve hot with Homemade Pizza Sauce on the side.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

Steps:

• Cut mozzarella cheese into sticks (approximately 3*1/2*1/2-inches).
• Place flour in one bowl, the egg in another bowl and the bread crumbs and oregano in another bowl.
• Dredge each piece of cheese into flour to coat.
• Dip floured cheese stick into egg, then dredge in bread crumb mixture.
• Place on a plate in a single layer.
• Refrigerate for 1 hour.
• In a large skillet, heat olive oil or shortening, 1/2-inch deep to 350°F.
• Fry mozzarella sticks a few pieces at a time until browned on all sides (about 3 minutes).
• Drain on paper towels.
• Serve hot with lemon wedges or marinara sauce for dipping.
• ~NOTE~ Preparation time includes 1 hour refrigeration time.

Steps:

• 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.

Steps:

• Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
• Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
• Heat 1 inch of oil in a large skillet over medium heat.
• While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
• Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
• Serve alongside the marinara.

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat egg in a small bowl. Place flour in a separate small bowl. Toss bread crumbs and Parmesan cheese together in a another separate bowl.
• Gently press each cheese stick into flour to coat and shake off excess flour. Dip into egg, then press into bread crumb mixture. Place the breaded cheese sticks onto a baking sheet while breading the rest; do not stack. Coat each cheese stick with olive oil; cover baking sheet with aluminum foil.
• Bake in the preheated oven until crisp, about 4 minutes.

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
• Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
• Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
• Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
• Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat.
• Working in batches, fry the cheese until golden brown, about 1 minute per side.
• Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• Marinara Sauce:.
• In a large casserole pot, heat the oil over a medium-high flame.
• Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
• Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
• Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
• Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).