Mozza Frittés
Mozzarella sticks, a staple fried food, popular snack, and gift from above that has to be inhaled in minutes before the cheese sets. This recipe brings the cheesiest pulls and crispiest crunches to your table.
Yield: 20 sticks
INGREDIENTS:
Mozzarella Sticks:
1lb (16oz) block of whole milk mozzarella cheese
5 whole eggs, beaten +1 tbsp water
8oz (222g) Japanese style Pablo bread crumbs
2 cups (250g) all-purpose flour
50g grated parmesan cheese
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp togarashi spice or chili flake
1 tbsp dried basil
1 tbsp kosher salt
1 tbsp dried oregano
INSTRUCTIONS:
Cut cheese block into sticks that are 3/4” by 3/4”, about 2cm and weigh 1oz (30g).
In 3 medium sized separate bowls, build a 3 stage breading station. Flour in one, beaten egg wash in the next, and bread crumbs in the final.
Add spices, seasoning and grated Parmesan to the bowl with breadcrumbs and mix together.
For perfect breading start by taking each individual cheese stick and generously coat them flour while gently tapping any excess off to avoid drying out the egg wash.
With your flourless hand drop the coated cheese stick into the egg wash until completely covered. With your flourless hand or a fork for clean work flow, carefully lift the stick out of the egg wash, shaking off an excess egg and place inside the bowl of breadcrumbs.
Carefully toss cheese stick with breadcrumbs and gently pat or firmly press to make mix adhered to the flour/egg coating. Repeat this step for every cheese stick and the first coating is done.
For extra crispy sticks with double breading, skip the flour and repeat the egg wash and breadcrumb pat for every cheese stick.
Once all sticks are breaded, align on a sheet tray and pop into the freezer for 40 minutes, no more no less, to allow the cheese and breading to chill before frying.
In a large heavy bottomed pot, heat a neutral frying oil to 325°F (I recommend peanut oil), about 2 quarts.
In batches, carefully drop in cheese sticks a fry for 2-3 minutes or until desired color or cheese starts to explode.