Mozzarella Sticks
Double-breaded mozzarella sticks, frozen before frying so they don't melt out. Crispy outside with the melted cheese stretching inside.
- 500 g (1.1 lb) mozzarella cheese
- 3 eggs
- Breadcrumbs
- Plenty of oil for frying
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1
Cut the mozzarella
Cut the mozzarella into rectangles about 2 cm wide and 8 cm long.
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2
Set up the breading
Beat the eggs in a shallow dish. Put the breadcrumbs on another plate.
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3
Bread them
Take a stick, dip it in the beaten egg to coat well, then into the breadcrumbs, pressing so they stick.
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4
Double coat
Repeat: dip it in the egg again and then the breadcrumbs again to create a double breading layer.
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5
Arrange on a tray
Do the same with all the sticks and place them on a tray, spaced apart.
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6
Freeze
Freeze them for 20 minutes so they firm up and don't fall apart when frying.
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7
Fry
Heat plenty of oil over medium-high heat. Fry until golden and crispy on both sides. Don't overcook them or the cheese leaks out. Drain on paper towels and serve hot.
- The 20-minute freeze is essential so the cheese doesn't melt out while frying.
- Double breading = more protection and more crunch.
- Serve right away: the cheese firms up as it cools.