Prep 5 mins
Cook 5 mins
You can't go wrong with this one. It is also very inexpensive to make. You can easily match the taste of the restaurant. From Copykat.com (http://www.copykat.com)
- 1 (16 ounce) package mozzarella cheese
- 2 eggs, beaten
- 1⁄4 cup water
- 1 1⁄2 cups Italian breadcrumbs
- 1⁄2 teaspoon garlic salt
- 1 teaspoon Italian spices
- 2⁄3 cup flour
- 1⁄3 cup cornstarch
- If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
- Beat the eggs with water and set aside.
- Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
- Blend the flour with corn starch and set aside.
- Heat your vegetable oil for deep frying to 360 degrees.
- Dip cheese in flour then in egg wash and then coat.
- with bread crumbs.
- Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully.
- When golden remove from hot oil and drain.
- Serve with you favorite Italian Spaghetti Sauce and enjoy.
I just made them for the Playoff game. Yummy. For those of you wanting a thicker crust - simply dredge in the flour/cornstarch mixture - set aside. Working quickly from this point (don't try stopping to clean your fingers) - dip in the egg (you absolutely need more eggs than noted), dip in the breadcrumbs, back into the egg, back into the breadcrumbs. Set aside again while the oil heats. Before placing the cheese into the fryer look closely at the cheese. If you see any un-crumbed spots simply dip into the egg again (just that spot - not the whole thing) and then into the breadcrumbs. Leaving the cheese to rest for a few minutes lets the flour/cornstarch, egg and crumbs form a sort of wall protecting the cheese from the oil getting in. Also...watch your oil temp..if it gets to hot it'll make the cheese expand too quickly..that's one of those mistakes you only need to make once :o)
Made these last night and they were really good. I read on another mozza stick recipe on here to dip in the egg wash before the flour AND before the breadcrumb steps. Both the flour and the breadcrumbs stuck better and made for a nice crisp batter. Would make these again.
This turned out a mess for me, with the cheese melting out and sticking to my deep fryer basket. The taste was good. Maybe it was just my lack of deep frying abilities. The same night I made this I also made the olive garden deep fried ravioli recipe, and I used cheese ravioli, and they turned out better, and since I used the cheese ravioli, they were "square cheese sticks", and so I would make them instead of this recipe just because I had better luck frying the ravioli.