Homemade Mozzarella Sticks

Homemade mozzarella sticks should absolutely be the alpha and omega of cheesy recipes. This is my iteration with 3 different options for the classic fried cheese. While technically only one is a classic mozzarella stick, they all have the same spirit.


SUPPLIES USED:

Food Processor

Induction Cooktop


INGREDIENTS:

Seasoned Bread Crumbs Ingredients:

  • 8-10 slices white bread

  • 1 tsp salt

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • 1 tsp black pepper


Mozzarella Stick Ingredients:

  • 2 large blocks mozzarella

  • 1 cup flour

  • 2.5 cups Italian breadcrumbs

  • 3 large eggs

  • Oil for frying


Ranch Ingredients:

  • ¾ cup (116 g) mayonnaise

  • ½ cup (120 g) creme fraiche

  • 1 Tbsp (25 g) dijon mustard

  • ½ cup (120 g) buttermilk

  • ½ bunch chives, finely sliced

  • ½ cup parsley, finely chopped

  • 3 sprigs of dill, finely chopped

  • 3 garlic cloves, grated

  • Salt

  • Pepper


Brie Cubes Ingredients:

  • 1 large wheel of brie

  • 1 cup (150 g) all-purpose flour

  • 1 ½ cup (140 g) panko breadcrumbs

  • 2 large eggs


Pan Fried Cheese Ingredients:

  • 1 scamorza ball


INSTRUCTIONS:

Bread Crumb Method:

  1. Start by slicing a large loaf of white bread.

  2. Line on a baking sheet and toss in a 275F oven (or as low as the oven can go) for 15 minutes.

  3. Let cool before placing it into a food processor with salt, dried thyme, dried oregano, black pepper, and garlic powder. Blend together.


Ranch Method:

  1. In a medium bowl, combine mayonnaise, creme fraiche, and dijon mustard.

  2. While whisking, stream in the buttermilk until fully incorporated.

  3. Add in the chives, dill, parsley, garlic, salt, and pepper, and whisk to combine.


Mozzarella Stick Method:

  1. For the breading, place all-purpose flour, seasoned breadcrumbs, and eggs (whisked together) in 3 separate bowls.

  2. Cut the low moisture mozzarella into ½” batons. Keep evenly to ensure even frying.

  3. Take a baton. Dip into the flour dusting off any excess flour. Toss to coat in the eggs before tossing in the breadcrumbs. Make sure to double coat thoroughly. Repeat with remaining pieces.

  4. Fill a pot with 2.5” of oil for frying. Make sure not to go beyond ¾ full of the pot. Heat to 350F.

  5. Carefully lay the breaded batons into the oil in batches. Fry for 1-3 minutes, or until golden brown.

  6. Drain and cool on a wire rack before serving.


Fried Brie Cubes Method:

  1. Start by cutting the wheel of brie into 1.5-inch cubes.

  2. Dredge using one bowl filled with all-purpose flour, the second with panko breadcrumbs, and the third with beaten eggs.

  3. Coat each cube in all-purpose flour, followed by eggs, and finally breadcrumbs. Place on a tray and repeat with the rest,

  4. Place the tray in the freezer for 60 minutes.

  5. Fill a pot with 2.5” of oil for frying. Make sure not to go beyond ¾ full of the pot. Heat to 360F.

  6. Fry in batches for 3-4 minutes.

  7. Drain each batch on a wire rack before serving.


Pan-Fried Cheese Method:

  1. Half the scamorza ball, remove the skin, and quarter. Cut quarters into ¾-inch wedges.

  2. Add wedges to a medium nonstick skillet over medium-high heat, searing for 1-2 minutes on each side.

  3. Plate and serve with jam or honey.