For the past two years, Adrienne has been my main b**** on Thursday nights. When I chose to stay in on the thirstiest day of the week, Adrienne and I would get buckwild. Buckwild being subjective.
We reserved those nights for our craziest adventures: Baking goodies for her boyfriend, crafting together last minute Halloween costumes, whining about The Real Housewives… the usual.
Most of our Thursdays found us at Wegmans around 11pm to reward our alcohol-free start to the weekend with some more unnecessary calories. Adrienne’s late night weapon of choice was always mozzarella sticks.
So on this Thursday, I present to you:
Homemade Mozzarella Sticks
- 12 sticks of mozzarella string cheese
- 1 c flour
- 2-3 c Panko bread crumbs
- 2 packets of Italian dressing mix
- 5 eggs, beaten
- canola oil, for frying
Dredge each cheese stick in the flour, then the egg, then the bread crumbs. Place the egg-breadcrumb-ed stick back into the egg, then bread crumbs again. Do this 5-step coating process to each cheese stick and place the finished ones on a plate and cover with foil. Freeze for three hours, or overnight.
In a large pot with a thick bottom, pour the canola oil until it’s at least two inches deep. Heat over medium-low heat until the oil reaches 350 degrees. I don’t have a candy thermometer, so I patiently waited until it had reached the right temperature by cutting one of the frozen sticks up (thanks Erin and Joe) and dropping in the pieces one-by-one until one was cooked properly.
I fried them two at a time, for about 4 minutes, until it was tender and golden, with cheese was oozing out. Be sure to allow time for the oil to come back up to temperature between each set of sticks. Once cooked, drain on paper towel and place on a cookie sheet in the oven at 200 degrees, to keep warm until they’re finished.
Adrienne, I hope you’ll make these. They’re easy and cheesy (just like you)(kidding)(kind of), and I promise they taste kind of like Applebee’s.
…with fried cheese.