Mozzarella Cheese Sticks
Is there anything better than hot, golden brown Mozzarella Cheese Sticks fresh out of the deep fryer? Yes! When they’re homemade and just as easy as frozen ones from the store but they come out of your kitchen.
Here is a recipe for Mozzarella Cheese Sticks from a fellow blogger’s site My Prairie Window and originally from Ree Drummond’s latest cookbook, The Pioneer Woman Cooks.
Keira from My Prairie Window has been of great help and support along my journey into food blogging. We have started at the exact same time and have really tried to help each other out.
This recipe is a very easy, super tasty side dish, appetizer or snack. I did my own twist with a lovely tomato dipping sauce and gave it a little BAM with some Emeril’s seasoning in the flour. I know you will enjoy this one!!
Crispy on the outside and ooey gooey on the inside, that is perfection to me!! Cheese sticks of any kind are a huge draw to me but the ones that I find do the best are string cheese sticks for this recipe.
What to eat with mozzarella cheese? Well, mozarella cheese sticks go great with a tomato dipping sauce.
OOEY GOOEY CHEESE!!
Everyone young and old will love these. Kids go crazy for cheese and for crispy goodness so you know these will be a winner! These would also be great on game day as you cheer your favorite team forward.
I love that they can be made up and stored in the freezer until they go for a pop in the deep fryer. That is a great way to have them on hand and not to stress about getting them ready before company arrives. They are ready and waiting for you!!
How to Make Mozzarella Cheese Sticks with String Cheese?
Once you’ve made the spice blend, it’s actually really fast and easy to make the actual mozzarella cheese sticks. The secret ingredient is using string cheese sticks instead of spending a lot of time trying to shape the mozzarella into a stick.
Setting up an assembly line is the best way to get the mozzarella sticks coated in batter. Bowl one should have the flour and Emeril’s Essence mixture; bowl two will be the milk and egg mixture; and bowl three will be the outer crust – the panko crumb with parsley, salt, and pepper mixture.
Lay the baking sheet beside the third bowl so that you can place it on the baking sheet immediately after coating it. Chill in the freezer for half an hour and then fry until golden brown.
It’s really that easy. The hardest part is going to be convincing yourself that you shouldn’t make these every day.
Mozzarella Cheese Sticks Recipe
Emeril’s Essence by Emeril Lagasse