Mozzarella Sticks with Alfredo Sauce

Ingredients

• 1 lb Low Moisture Whole Milk Mozzarella
• 2 cup AP Flour
• 4 Eggs
• 3.5 cup Seasoned Bread Crumbs (3-4 cups)
• 1 L Frying Oil
• 3 cup Stale Baguette (about 9 inches; for homemade breadcrumbs)
• 0.5 cup Parmigiano Reggiano (for breadcrumbs)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 0.5 tbsp Dried Oregano
• Salt (to taste)
• Black Pepper (to taste)
• 0.25 cup Unsalted Butter
• 2 cup Heavy Cream
• 2 cup Parmigiano Reggiano (shredded; for sauce)
• Salt (to taste)
• Black Pepper (to taste)

Steps

1. 1

   Cut the low moisture mozzarella into thick sticks, approximately 3-4 inches long and 3/4 inch wide.

2. 2

   If making your own breadcrumbs, pulse the stale baguette in a food processor until fine. Mix with 1/2 cup Parmigiano Reggiano, garlic powder, onion powder, dried oregano, salt, and pepper.

3. 3

   Set up a dredging station: one bowl with AP flour, one bowl with the 4 eggs (beaten), and one bowl with the seasoned breadcrumbs.

4. 4

   Coat each cheese stick first in flour (shaking off excess), then dip into the beaten eggs, and finally roll in the breadcrumbs until fully coated. For a thicker crust, repeat the egg and breadcrumb steps (double breading).

5. 5

   Place the breaded mozzarella sticks on a tray and freeze for at least 60 minutes. This prevents the cheese from leaking out before the crust gets crispy.

6. 6

   While the sticks freeze, prepare the Alfredo sauce. In a saucepan over medium heat, melt the unsalted butter.

7. 7

   Whisk in the heavy cream and bring to a gentle simmer.

8. 8

   Gradually whisk in 2 cups of shredded Parmigiano Reggiano until the sauce is smooth and thickened. Season with salt and black pepper to taste. Keep warm over low heat.

9. 9

   Heat the frying oil in a deep pot or fryer to 375°F (190°C).

10. 10

    Fry the frozen mozzarella sticks in small batches for about 1-2 minutes, or until the exterior is golden brown and crispy.

11. 11

    Drain on a wire rack or paper towels and serve immediately with the warm Alfredo sauce for dipping.

Notes

The long prep time accounts for the necessary freezing of the cheese sticks, which ensures they don't melt into a puddle during the short fry time. Use high-quality Parmigiano Reggiano for the best sauce flavor.

Nutrition per serving

• appetizer
• main
• comfort food
• fried
• vegetarian
• cheese
• dinner