mozzarella sticks | Imamother

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Mozzarella sticks

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cookielady ↓

Mon, May 25 2009, 8:45 pm

Take string cheese, I cut them length wise to get more out of it.

In one bowl you have flour with some salt and pepper.
In another bowl, beaten eggs
In a third bowl season bread crumbs.

Dip the string cheese into flour, egg, bread crumbs then egg and bread crumbs again. Then when I have them all breaded, ideally, I freeze them for a couple hours.

Heat oil in a skillet, when medium high quickly fry the sticks in the oil. Drain on paper towel. Eat right away. Good with marinara sauce.

ra_mom

Mon, May 25 2009, 8:49 pm

Thanks! Do you fry them frozen btw?

Mommastuff ↓

Mon, May 25 2009, 8:52 pm

can you freeze them completely to make on another day? How long to let them defrost?

ShakleeMom ↓

Mon, May 25 2009, 9:21 pm

You're killin' me!

↑ cookielady ↓

Mon, May 25 2009, 9:56 pm

The reason I freeze them is so that when you fry them the cheese won't run all over. So no, don't thaw them. Cook them frozen.

I have made them plenty of times with out freezing, I just think the freezing is a good idea if you have the time.

SM, I really don't want to kill you!

anonymom

Mon, May 25 2009, 9:57 pm

I eat cheese stix plain. They are already so fattening and yummy. Why would you make them more fattening and yummy?

ValleyMom

Tue, May 26 2009, 1:34 am

That's a crazy question!
WHY make them MORE fattening?
Because they taste awesome and because life is so short so enjoy!
Cheese... deepfried??? sounds amazing!
At county fairs they deep fry everything.
From what I understand people deep fry oreos... crazy but true!!

↑ ShakleeMom ↓

Tue, May 26 2009, 8:49 am

deep fried ice cream

Twoisacharm

Tue, May 26 2009, 12:53 pm

yum I do the same thing but I havent tried freezing them before frying

it regard to the fattening issue - I put them ontop of a green salad - so that balances it out right?!?!?!!?

lech lecha08 ↓

Wed, May 27 2009, 3:15 am

Has anyone tried these baked rather than fried? I'm considering adding them as a side dish to our milchig Shavuos meal.

mimivan ↓

Wed, May 27 2009, 3:18 am

thanks cookielady..
I am really pondering whether to spend the money on mozzerella (can find it with our heksher but expensive) if so, I'll iy'h try it!

↑ cookielady

Wed, May 27 2009, 3:20 am

lech lecha08 wrote:

Has anyone tried these baked rather than fried? I'm considering adding them as a side dish to our milchig Shavuos meal.

I have baked then, they just don't have the greasy crispness. They are good that way, so give it a try and let us know.

↑ ShakleeMom

Wed, May 27 2009, 11:21 am

maybe add oil to the crumbs mixture, or spray them before baking.

↑ mimivan ↓

Mon, Jun 01 2009, 6:45 am

Cookielady!
Thank you for this wonderful recipe...It was the star attraction at our milchig table for Shavuos!
(it even stole the show for the cheesecake!)

but It would have been even better if I had followed your recipe exactly...one request...IMHO, I think the sticks MUST be frozen first (it seems acc to the recipe like it is kind of a suggestion...but mine came out misshapen and I really think this wouldn't have happened if I had followed your advice more carefully and froze them first)

Also, they have to be cooked fast, right, like really fast? How many minutes are ideal?

Thanks cookielady, this is a keeper (but only for Shavuos and Chanuka bli neder because where we are mozzarella is expensive---although I heard it is not hard to make--but I'll take up cheesemaking bli neder in another lifetime.don't think so now!)

Blair

Mon, Jun 01 2009, 7:39 am

How that brings back memories. I have not had them in years. I think I'll buy some mozzarella and make them with Gluten Free bread crumbs for my son.

greenfire

Mon, Jun 01 2009, 8:25 am

yeah I've gained many a pound thanx to cookie's recipe ... Banging head

they're yummmmmmmmmmm

oh and the difference between freezing and not freezing is they will ooze all over the pot if you don't freeze them ...

I add a lot of spices to my marinara dip ...

now I'm in the mood ...

↑ lech lecha08

Mon, Jun 01 2009, 12:33 pm

cookielady wrote:

lech lecha08 wrote:

Has anyone tried these baked rather than fried? I'm considering adding them as a side dish to our milchig Shavuos meal.

I have baked then, they just don't have the greasy crispness. They are good that way, so give it a try and let us know.

I baked them for around 10 minutes and they came out decent. It would've been a lot better if I remembered to freeze before cooking.

willow ↓

Mon, Jun 01 2009, 1:04 pm

mimivan where do you get them in Israel?

↑ willow ↓

Thu, Jul 30 2009, 11:29 am

just bought them and going to make them tonight:)

↑ mimivan

Thu, Jul 30 2009, 12:20 pm

willow wrote:

mimivan where do you get them in Israel?

do you mean mozzarella with the Rubin's hechsher?
Gad brand...but hard to find...my macolet has it only sometimes...good luck...

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