- 8 oz. mozzarella cheese (low-moisture)
- ¼ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- oil for frying
Start by setting up a breading station with one dish of flour, a bowl with a beaten egg, and a dish with breadcrumbs. Sure you could utilize conventional breadcrumbs, however I track down that the panko is a lot lighter and sticks all the more effectively to the cheddar and it crisps up perfectly.
Dig the cheddar in flour, dust off the overabundance, plunge into the beaten egg, wiggle off the abundance, and afterward press into the panko.
Spot breaded cheddar onto a material lined sheet dish and fly into the cooler for 15 minutes. Cooling the sticks ensures that when they go into the fry oil, they breading will get an opportunity to set and fresh up before the cheddar totally melts and overflows and powers the mozzarella sticks to simply totally self-destruct.
Fry the mozzarella sticks in 325F oil for 4 to 6 minutes or until the pieces are overall quite brilliant brown and the cheddar is ooey gooey dissolved.
Taste-testing is obligatory to ensure you’re doing it right. In the event that the cheddar pulls and leaves heaps of gooey strings, you’ve done it right.
As you cook them, keep them warm in a plate in a 250F stove so they keep up with their liquid state.
Serve hot with a bowl of marinara, or as I did with some vodka sauce.