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Homemade Mozz stix

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exotec Apr 28, 2011 10:49 PM

I'm not excessively fond of the fried cheese sticks I get in some restaurants.

I saw someone make them on some TV show (???) not too long ago, and it sounded pretty simple. As I recall, it required several dips in egg wash and then breadings ... I think they started out with flouring the sticks and then the several dips. But I can't rememeber the specifics, naturally. Does anyone make their own, or did you see the same show I did, and can you give me some directions for nice gooey cripsy fried cheese?

And I wonder how the bagged "string cheese" would do for this? I have a huge chunk of mozz for now, but I was wondering.

~vicki~

  1. i
    iambecky Apr 29, 2011 05:22 AM

    I tried it with string cheese once. It didn't work. I have no idea why-I may have just done something wrong. But it didn't melt very well. Anyone else try with string cheese?

    2 Replies
    1. re: iambecky
      c
      chitodc Apr 29, 2011 06:12 AM

      I don't think I would try it with grocery store string cheese, but we have a cheese guy at our local farmers market who sells his version of it and it works perfectly. We just dip in beaten egg and then in panko seasoned with a bit of salt and pepper and it couldn't be easier or more delicious!

      1. re: iambecky
        biondanonima Apr 29, 2011 09:14 AM

        I think grocery store string cheese is way harder/more pressed than normal mozzarella - that's how they get it to separate so stringily (is that a word?). Anyway, I would just use any good quality normal mozzarella cut into finger-sized pieces, unless you have a source for string cheese like chitodc.

      2. Den Apr 29, 2011 04:51 AM

        It could not be easier and you can select much better mozzarella that way than those frozen things!

        I use mozzarella di bufala and slice it to about 1/4 inch and use the regular breading technique, flour, then egg, then bread crumbs. Pan fry until golden on the outside and serve with tomato sauce drizzled with pesto.

        1 Reply
        1. re: Den
          k
          katecm Apr 29, 2011 09:47 AM

          This has potential to be a tremendous play on a caprese salad in just a few months.

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