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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mozzarella Sticks   
    Categories: Cheese, Breads, Herbs, Vegetables   
         Yield: 20 servings   
       
         1 lb Whole-milk mozzarella   
       1/2 c  A-P flour   
         4 lg Eggs   
     2 1/2 c  Plain panko   
         3 ts Italian seasoning   
         2 ts Kosher salt   
       1/2 ts Garlic powder   
       1/2 ts Onion powder   
       1/2 ts Black pepper   
              Warm marinara or pizza   
              - sauce; for serving   
              Oil; for frying   
       
     Line a large sheet pan with parchment paper and place a   
     wire rack on top. Slice the mozzarella into sticks,   
     about 3" long and 1/2" wide. Place the flour in a   
     shallow bowl. Beat the eggs in another shallow bowl. In   
     a third bowl, combine the panko, Italian seasoning,   
     salt, garlic powder, onion powder and black pepper.   
     Taste the panko mix for seasoning, keeping in mind that   
     mozzarella may be salty.   
        
     Coat all sides of a cheese stick in flour, shaking off   
     excess. Next, dip it in the egg, allowing excess to drip   
     back into the bowl. Finally, press the stick gently in   
     the panko so all sides are completely coated. Repeat the   
     process, coating a second time. Place the cheese stick   
     on the prepared sheet pan fitted with the wire rack and   
     repeat with the remaining mozzarella slices. Transfer   
     the breaded cheese sticks to the freezer. Freeze until   
     frozen, about 2 hours.   
        
     Fill a deep, heavy-bottomed pot with 2 inches of oil.   
     Heat over medium-high until the temperature reaches 350   
     degrees. Line a large plate with paper towels. Working   
     in batches of 3 or 4 to avoid overcrowding, fry the   
     breaded cheese sticks, turning a couple times, until   
     golden brown, about 2 minutes. Transfer to the paper   
     towel-lined plate and serve hot (see Tip 2) with pizza   
     or marinara sauce for dipping. Maintain the oil   
     temperature as needed; if it gets too hot, the cheese   
     will seep out of the crust.   
        
     By: Naz Deravian   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: About 20 servings   
       
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