• Tailgating Grub - 43

    From Dave Drum@1:3634/12 to All on Sat Oct 5 09:40:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mozzarella Sticks
    Categories: Cheese, Breads, Herbs, Vegetables
    Yield: 20 servings

    1 lb Whole-milk mozzarella
    1/2 c A-P flour
    4 lg Eggs
    2 1/2 c Plain panko
    3 ts Italian seasoning
    2 ts Kosher salt
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Black pepper
    Warm marinara or pizza
    - sauce; for serving
    Oil; for frying

    Line a large sheet pan with parchment paper and place a
    wire rack on top. Slice the mozzarella into sticks,
    about 3" long and 1/2" wide. Place the flour in a
    shallow bowl. Beat the eggs in another shallow bowl. In
    a third bowl, combine the panko, Italian seasoning,
    salt, garlic powder, onion powder and black pepper.
    Taste the panko mix for seasoning, keeping in mind that
    mozzarella may be salty.

    Coat all sides of a cheese stick in flour, shaking off
    excess. Next, dip it in the egg, allowing excess to drip
    back into the bowl. Finally, press the stick gently in
    the panko so all sides are completely coated. Repeat the
    process, coating a second time. Place the cheese stick
    on the prepared sheet pan fitted with the wire rack and
    repeat with the remaining mozzarella slices. Transfer
    the breaded cheese sticks to the freezer. Freeze until
    frozen, about 2 hours.

    Fill a deep, heavy-bottomed pot with 2 inches of oil.
    Heat over medium-high until the temperature reaches 350
    degrees. Line a large plate with paper towels. Working
    in batches of 3 or 4 to avoid overcrowding, fry the
    breaded cheese sticks, turning a couple times, until
    golden brown, about 2 minutes. Transfer to the paper
    towel-lined plate and serve hot (see Tip 2) with pizza
    or marinara sauce for dipping. Maintain the oil
    temperature as needed; if it gets too hot, the cheese
    will seep out of the crust.

    By: Naz Deravian

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: About 20 servings

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