New Years Eve – Appetizers: Homemade Panko-Crusted Mozzarella Sticks

A partially eaten plateof homemade Panko-crusted mozzarella sticks with paper towel beneath them.Much like my last post, I have to thank another food blog: Pass the Sushi! Why? For their wonderful Panko Mozzarella Sticks recipe, of course! This was the recipe I used as reference for my own mozzarella sticks.

Hubby is quite the mozz-stick lover and these got the “two thumbs up” approval, so these will be keepers! I’ve made adjustments to the recipe based on what ingredients I had around, so here’s my version, for future reference:

Ingredients

  • 2/3 of a large block of Cracker Barrel or Kraft mozzarella cheese (it ends up being cut into 35-40 1.5-inch blocks)
  • 3  eggs
  • 4 Tbsp milk
  • a bowl of white all purpose flour
  • a bowl of Panko breadcrumbs
  • 2-3 Tbsp Club House Garlic & Red Pepper seasoning
  • 2 tsp powdered thyme
  • 1 Tbsp garlic powder
  • 1 Tbsp onion  salt
  • 2 Tbsp dried oregano
  • 1 Tbsp dried basil
  • vegetable oil

Method

  1. Cut up the cheese into 1.5-inch long blocks maybe no more than a third of an inch in thickness until you have about 35-40 blocks.
  2. Line a baking sheet with wax paper and set aside.
  3. Set up an flour/egg/breading station. In the first bowl, place the flour. In the second bowl, beat the eggs and milk together. In the third bowl, mix together with a fork the breadcrumbs and seasonings.
  4. Dredge each piece of cheese in the flour, shaking off any excess.
  5. Next, dredge each piece in the egg/milk mixture.
  6. Next, coat each piece of cheese (one at a time) in the Panko mixture and set on the baking sheet, giving each one space.
  7. Once finished, put in the freezer to set. Make sure they’re in the freezer at least 20 minutes.
  8. When ready to cook these, pull them out of the freezer. Heat the oil in a deep pan or wok on medium high. Once hot, transfer at least six mozzarella sticks into the oil at a time, but  no more than eight. Begin turning these over as soon as the last one of each batch is put into the pan, as these literally only take seconds to brown up. Remove from the oil as they brown up, before they get too dark. Transfer to a plate lined in paper towel to capture excess oil. Repeat until all mozz-sticks are cooked.
  9. Serve with pizza or marinara sauce on the side. (Cold or room-temperature.) Eat while still warm or they re-solidify!

Enjoy!

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