Name: Mik's Pizzas CHEESE STICKS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Italian
Ingredients: 12 oz mozzarella cheese block (low-moisture); 3 tbs all-purpose flour; 2 each large eggs; 2 tsp water; 1.5 cups plain dry breadcrumbs; 3 tbs grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp garlic powder; 0.75 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying); 2 tbs cornstarch (optional, for extra crispness); 14 oz canned crushed tomatoes; 1 tbs olive oil; 0.25 each small onion, finely chopped; 1 each garlic clove, minced; 0.5 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs water

Method

Cheese sticks

Prepare cheese

Cut the 12 oz mozzarella block into 8 even sticks (about 3/4–1 oz each), roughly 3/4 inch x 3 inches. Pat dry with paper towels to remove surface moisture; chill on a tray for 15 minutes to firm up if your cheese is very soft.

Set up breading stations

Place the 3 tbs flour (plus the optional 2 tbs cornstarch if using) in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tsp water until smooth. In a third bowl, combine 1.5 cups breadcrumbs, 3 tbs grated Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper.

Bread the cheese sticks — first coat

Working quickly, dredge each chilled cheese stick in the flour (shake off excess), then dip into the beaten egg, letting excess drip back into the bowl, then roll thoroughly in the breadcrumb mixture to coat. Place breaded sticks on a parchment-lined tray. For a more secure crust, transfer the coated sticks back into the egg and breadcrumbs for a second coating, pressing breadcrumbs to adhere. After breading, freeze the sticks on the tray for at least 30 minutes (recommended) or 10–15 minutes if time is short; this prevents cheese from leaking during frying.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or shallow pan) to a depth of ~1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns gently within 10–12 seconds. Maintain temperature between 350–365°F.

Fry

Fry 2–3 sticks at a time (do not overcrowd) for about 30–45 seconds per side until golden brown. Use tongs or a slotted spoon to turn carefully. Total fry time should be about 60–90 seconds; remove as soon as crust is golden and crisp. Place fried sticks on paper towels to drain briefly. If oil is too hot the coating will burn before the cheese melts; too cool and coating will absorb oil.

Finish

Serve warm. For best results, reheat in a 375°F (190°C) oven for 3–4 minutes if needed to regain crispness before serving. Arrange 8 cheese sticks on a plate and garnish with a sprinkle of extra grated Parmesan or chopped parsley, if desired.

Marinara sauce (side)

Warm 1 tbs olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the 14 oz crushed tomatoes, 2 tbs water, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine.

Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning. Keep warm until ready to serve.

Spoon approximately 1/4 cup marinara into a small ramekin per order as a dipping side for the 8 cheese sticks.

Cheese Sticks Recipe