How to make Mozzarella Sticks - Foodie's diary

WHEN WORD GOT out that I was working on a recipe for mozzarella sticks, a restaurant favorite that few people make at home, I quickly became the most popular cook in the test kitchen. I started by testing five existing reci pes. The results ranged from exploded sticks of cheese with barely any bread crumbs to chunky, bread-heavy spears with hardly any cheese. But while the results were disappointing, I learned a trick or two.

For one thing, a handful of these recipes called for freezing the coated mozzarella sticks before frying frozen sticks proved less likely to explode during frying. And while some recipes call for string cheese, my tasters and I preferred sticks cut from a block of actual mozzarella. For the breading, standard bread crumbs proved dusty and prone to sogginess; panko-style crumbs
provided the most rewarding crunch. I stitched together a working recipe and hit the kitchen. I cut the mozzarella into ½-inch-wide planks and cut each plank into three “sticks.” I coated each stick using our standard breading procedure (dredge in flour, dip in beaten egg, and press on bread crumbs) and placed the breaded sticks in the freezer. After an hour, I fried them. The panko, though pleasantly crunchy, was too coarse to make a solid coating and left gaps where the cheese could leak out.

I decided to give the bread crumbs a spin in the food processor until they were finely ground, hoping they’d form a more cohesive
coating. This did the trick. I dropped one last batch of mozzarella sticks into the frying oil. After just 1 minute in the 400-degree oil, they were a lovely shade of golden brown. I used a spider to remove the sticks, set them on paper towels to let them cool slightly.

MOZZARELLA STICKS

Serves 4 to 6

Do not use fresh or part-skim mozzarella in this recipe; their high moisture content can cause the sticks to rupture in the
hot oil. This recipe was developed with Sorrento Galbani Whole Milk Mozzarella, which is the test kitchen’s favorite. We do
not recommend using string cheese. Use a Dutch oven that holds 6 quarts or more for this recipe.

1 pound whole-milk mozzarella cheese
½ cup all-purpose flour
2 large eggs
2 cups panko bread crumbs
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
2 quarts peanut or vegetable oil
1 cup jarred marinara sauce,
warmed

1. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Slice mozzarella crosswise into six ½-inch-wide planks. Cut each plank lengthwise into 3 equal sticks. (You will have 18 pieces.)

2. Spread flour in shallow dish. Beat eggs in second shallow dish. Pulse panko, salt, pepper, oregano, and garlic powder in food processor until finely ground, about 10 pulses; transfer to third shallow dish.

3. Working with 1 piece at a time, coat sticks with flour, shaking to remove excess; dip in eggs, allowing excess to drip off and dredge in panko mixture, pressing to adhere. Transfer to plate. Freeze sticks until firm, at least 1 hour or up to 2 hours.

4. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees. Add 6 sticks to hot oil and fry until deeply browned on all sides, about 1 minute. Adjust burner as necessary tomaintain oil temperature between 375 and 400 degrees.

5. Transfer sticks to paper towel–lined side of prepared rack to drain for 30 sec-onds, then move to unlined side of rack. Return oil to 400 degrees and repeat frying in 2 more batches with remaining 12 sticks. Serve with marinara.

TO MAKE AHEAD

Mozzarella sticks can be prepared through step 3 and frozen in zipper-lock bag or airtight container for up to 1 month. After frying (do not thaw sticks), let sticks rest for 3 minutes before serving to allow residual heat to continue to melt centers.

PROBLEM SOLVING Mozzarella Sticks Gone Wrong

PROBLEM : Coarse coating doesn’t fully cover cheese and leaves gaps.
SOLUTION : Process panko in food processor until finely ground

PROBLEM: Sticks explode and create gooey mess.
SOLUTION: Use whole-milk mozzarella cheese and briefly freeze sticks after breading them.

PROBLEM: Cheese sticks are greasy and soggy.
SOLUTION: Fry in 400-degree oil for crispy not greasy results.

Bon Apetit !

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