Mozzarella Cheese Sticks Recipe Like many other snacks and breaded fries, it seems like cheese fingers, also known as queso sticks, mozzarella sticks, or mozzarella sticks, have their origins in the United States, although today’s easy mozzarella sticks recipe is a tapa or starter that can already be found in many restaurants in different countries.
The homemade mozzarella sticks recipe turns out an appetizer perfect for making ahead just leave the frying for now before serving them so that the cheese is melted and very rich.
Although the mozzarella sticks recipe easy is customary to do mozzarella cheese fingers, they can be made with other types of creamy cheeses that have a certain consistency, which allows us to cut them into sticks and coat them later. Other options of valid cheeses for fingers are Gruyère, Gouda, and Provolone… Use the cheese you like the most or the one you have on hand, with any of them they will be delicious.
The only thing we have to keep in mind to prevent them from opening during frying is to make a proper batter and fast frying. we’re going to do a double dough: We pass them first in flour, egg, and breadcrumbs, then again in egg and breadcrumbs. Then, let them rest for half an hour, so that the dough dries a little and adheres better. Finally, we will do fast frying in abundant and fairly hot oil, just enough to brown and melt the cheese inside. If we exceed the time, the best mozzarella sticks recipe will open and remain hollow.
By following these guidelines, we will get some cheese fingers with crispy doughnuts at all greasy, with the cheese perfectly melted inside and above all, without them opening when fried. gluten-free mozzarella sticks recipe
- 400g mozzarella cheese sticks
- 1 pinch of salt
- 2 eggs
- 100g wheat flour
- 100g of breadcrumbs
- 400 ml olive oil for frying
HOW TO MAKE MOZZARELLA CHEESE STICKS RECIPE
Making the recipe’s ingredients is the first step. 400 g of normal mozzarella cheese is cut into bars, and 1 pinch of salt is added. Then, prepare everything by beating 2 eggs, placing 100 g of wheat flour and 100 g of breadcrumbs on separate dishes, and starting with the cheese dough.
The cheese sticks should be dipped in flour, beaten egg, then breadcrumbs in that order. They are put on a table. Once all of the cheese sticks have been covered in the first dough, we will coat them once more in egg and breadcrumbs.
The cheese sticks should be placed on a board or other flat surface and let to rest for 30 minutes. By doing this, the dough will attach to the cheese more effectively and will slightly dry out, preventing them from opening up after they are fried.
After relaxing, we prepare 400 ml of frying oil by placing it in a pot or frying pan and warming it over the fire. The amount of oil we need will depend on the size of our pan; there should be enough oil to allow the fingers to float when cooking.
In order to prevent the oil from cooling and the breaded cheese sticks from sticking together, add a little amount of the breaded cheese sticks at a time once the oil is hot. We turn them over with tweezers after leaving them for about 15 seconds, being cautious not to manipulate them excessively and prevent them from opening for a few more seconds. Immediately we remove them to a plate with kitchen paper and continue to fry the rest of the fingers until they are all ready.
After we’ve finished frying all the fingers, we’ll put them in a bowl and serve them with the jam or sauce of your choosing. A unique and creative aperitif.
ALSO READ: HOW TO MAKE SCRAMBLED EGGS WITH VEGGIES