There’s a very easy way to keep your production on this appetizer moving: make yourself a breading assembly line. Start with the plate of flour, then the egg wash, then the panko bread crumbs, and then the oven with the frying pan. Finally, on the other side or nearby, add another pan with a cooling rack so that grease can drip off. Once you’ve got this assembly all set up, you’ll be able to cruise right through the cooking portion of this recipe. Thanks again go to MamaGuru for helping us all become culinary masters with this delicious appetizer recipe.

 

Ingredients

16 oz block of mozzarella cheese, chopped into 16 sticks

3 c panko bread crumbs

1 T dried oregano leaves

1 T dried basil leaves

2 eggs, beaten

⅓ c flour

enough canola or grapeseed oil to cover the bottom of your pan by several inches

marinara sauce for dipping

Instructions

Take each cheese stick and coat in with flour. Dust off any excess, then bathe it in the eggs. Finally, roll, press and coat it all over with the breadcrumbs.

Freeze cheese for at least 4 hours, preferably overnight.

Heat several inches of oil over a medium high flame. Place the handle of a wooden spoon to test temperature. Once bubbles form around it, the oil is hot enough. Place the sticks in the oil without overcrowding. Keep a careful watch, turning them when one side browns.  It takes about 3 minutes total per batch. Once golden brown, place them on a cooling rack over a baking sheet so excess oil can drip away. You can lightly dust them with sea salt while hot if you like.

Serve right away with marinara for a dipping sauce.  Enjoy.

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Quick tip: Want to skip part of the prep? Use string cheese sticks instead of block mozzarella!

Recipe and image courtesy of MamaGuru