It is as they say #tbt ( Throw back Thursday ) So I would like to remind everyone of this delish Mozzarella Cheese Sticks recipe that was showcased on the site a couple of years ago. One of our lovely reader’s, Miss Jen, recently made this at home and kindly sent in pictures of her finished product! Even though this is not my first, or one hundredth time indulging in this cheesy goodness, seeing pictures and hearing about how people have enjoyed them, it always makes me drool just a little
So if you have not tried these yet… what are you waiting for?!
Mozzarella Cheese Sticks
1 cup crushed pork rind recipe
1 egg, lightly beaten
16 pieces of string cheese
peanut oil (enough to fill a skillet 1/2″)
Preheat oil in the skillet over medium heat.
While the oil is heating, crush the pork rinds in a gallon ziplock bag with a rolling pin (or crumb using a food processor) until the pieces are bread-crumb-fine. Add Mrs. Dash (or other preferred seasoning) to the bag.
Lightly beat egg in a bowl. (This is going to be the egg bath.)
Taking a string cheese, completely cover with egg in the bowl. Transfer the cheese to the crumb/spice bag.
The crumbs will not necessarily want to stick to the cheese. That said, and because the cheese should be completely covered (to keep ooze at bay in the pan), you are going to want to firmly “mold” the rind crumbs around the cheese while the cheese is still in the bag. (I mean firmly. Not green-Hulk crush-the-cheese tough) (down boy), but enough to invalidEmbedTag the breading bits into the cheese as best you can before removing from the bag.
Cook in preheated oil until the coating is lightly browned, about 2-4 minutes, turning once, and cooking for 1-4 more minutes. Move to a plate covered with a paper towel to remove excess fat.
Serve warm with ranch dressing or marinara sauce.
This recipe makes 16 mozzarella sticks.
Per cheese stick:
Nutritional information: Calories: 125, Carbohydrates: 1g Fiber: 0 g, Net Carbohydrates: 1 g, Protein: 11 g, Fat: 10 g.
Tip 1: Freezing string cheese, pre-cooking helps keep the cheese from becoming a puddle of goo in the pan
Tip 2: A too-cold pan will yield greasy sticks. Too hot, and the cheese will melt out of the crispy crust
Tip 3: Don’t forget to cover the ends with rind coating as well, lest the cheese ooze from the edges.
A BIG Thank You to Jen for sending in her pics :)