I had no idea it was so easy to fry cheese! I also had no idea fried cheese was so delicious. Dang it. There’s no looking back now, unfortunately. Fried Mozzarella sticks are here to stay and they are my 2011 contribution to the Superbowl Snacks Line up—don’t they have line ups in football?

This recipe is so yummy that it is all over the Internet. I found the source recipe at Pass the Sushi and the blogger that adapted it was Michelle from Une-Deux Senses.

I changed the recipe a bit 🙂 The quantities didn’t quite work for me, and I simplified the ingredient list.  I also added on reheating instructions. The cheese can be prepared/coated in advance (up to two weeks or more), frozen, and then fried at the last minute without defrosting.

• If desired, serve the mozzarella sticks with ranch dressing, marinara sauce, pesto, pizza sauce, creamy garlic sauce, or another favorite dipping sauce. 
• Make this recipe your own! Feel free to add extra seasonings. Some optional ingredients are garlic powder, onion powder, parmesan cheese…

Panko Mozzarella Sticks

• 1 lb. string cheese, 16 sticks—this recipe can be adapted to make any quantity. This recipe is based on using the entire 1 lb. package.  Adjust quantities accordingly if you are making more or less.
• ½ cup flour
• 1 egg
• 1-2 tablespoons milk
• 1½ cups Italian-style Panko bread crumbs, if you can find them. If not, substitute plain Panko.
• 1 tbs dried parsley (optional)
• Canola oil, for frying

DIRECTIONS

1. Remove wrappers from the string cheese and slice into thirds—slice across, NOT lengthwise!
2. Place the flour in a Ziploc bag. Toss the cheese in the flour, shake off any excess flour and set aside.
3. In a shallow bowl or tray whisk the egg with the milk to combine. 
4. Pour the Italian-style Panko into another shallow bowl or tray.
5. Set the flour covered cheese in position 1, set the egg in position 2, set the panko in position 3, and set a baking sheet that will fit into your freezer in position 4.  You should have nice line-up on your kitchen counter, 1-2-3-4.
6. Dip the flour covered cheese into the egg mix­ture, cov­er­ing com­pletely, then roll in the Panko, pressing slightly to make sure the Panko adheres, then place the coated cheese on the bak­ing sheet.
7. Place the coated cheese in the freezer for at least 30 min­utes—overnight to two weeks is fine, longer is fine as long as you remove the frozen sticks from the cookie sheet and place in an air tight, freezer safe container.
8. Just before serving, fill a small/medium saucepan with the canola oil until it reaches a height of about 2″.
9. Heat the oil over medium-high heat until hot, about 360-375°. I have a dedicated small saucepan that I use just for frying, and I always use a thermometer to maintain the correct temperature, too.
10. When the oil is hot, carefully place the moz­zarella sticks, 4 pieces at a time in a small saucepan or 8 pieces at a time in a medium saucepan, into the hot oil. Watch the cheese closely and turn or stir to evenly brown. It will take less than  2 min­utes to cook the cheese. Do not allow the cheese to bub­ble and leak.
11. Carefully remove the fried cheese from the hot oil and drain on a paper towel.
12. Serve!

If you need to reheat the mozzarella sticks, place in a preheated 350° oven for 5-8 minutes.  Again, do not allow the cheese to bubble and leak.  Drain on paper towel again, and serve.

Thanks for stopping by my kitchen today!