Nashville-Style Mozzarella Sticks

Ingredients

• 450 g block mozzarella cheese (Cut into sticks approximately 1 cm thick; keep cold.)
• 0.5 cup all-purpose flour (For breading.)
• 2 large eggs (Beaten.)
• 2 tbsp milk (Mixed with the eggs.)
• 2 cup panko breadcrumbs (For an especially crispy coating.)
• 1 tsp salt (Divided between the panko mixture and the hot sauce.)
• 2 tsp paprika (Preferably smoked.)
• 1 tsp cayenne pepper (Adjust to taste to control the heat.)
• 1 tsp garlic powder
• 4 tbsp unsalted butter (Melted, for the Nashville-style sauce.)
• 2 tbsp hot sauce (Use a vinegar-based sauce, such as Louisiana-style cayenne hot sauce.)
• 1 tsp brown sugar (Balances the heat of the sauce.)
• 1 L vegetable oil (For frying; you do not need to use all the oil listed.)
• 1 cup marinara sauce or ranch dressing (For serving, optional.)

Steps

1. 1

   Cut the mozzarella into uniform sticks approximately 1 cm thick. Place them on a tray and freeze for at least 20 minutes; they should be very cold and firm before breading to prevent the cheese from escaping during frying.

2. 2

   Prepare three bowls: place the flour in the first; beat the eggs with the milk in the second; and mix the panko with the salt, paprika, cayenne pepper, and garlic powder in the third.

3. 3

   Coat each mozzarella stick in the flour and shake off the excess. Then dip it into the egg mixture and, lastly, coat it completely with the seasoned panko.

4. 4

   For a sturdier coating, dip each breaded stick in the egg again and then once more in the panko. Gently press the breadcrumbs to seal all sides, ensuring there are no exposed areas.

5. 5

   Return the breaded sticks to the freezer for 15 to 20 minutes. This resting time helps the breading adhere and keeps the cheese cold during frying.

6. 6

   Heat the vegetable oil in a deep pot to 175 °C. Use enough oil for the sticks to be fully submerged without touching the bottom; check the temperature with a kitchen thermometer.

7. 7

   Fry the sticks in small batches for 1 to 2 minutes, turning them once, until golden brown and crisp. Do not overcrowd the pot, as this will lower the oil temperature and cause the breading to absorb grease.

8. 8

   Remove the sticks with tongs or a slotted spoon and drain them on a wire rack set over a tray. Do not stack them, so they retain their crisp texture.

9. 9

   Melt the butter in a small saucepan over low heat. Add the hot sauce, brown sugar, a pinch of salt, the paprika, and the remaining cayenne pepper, and whisk until the sauce is smooth and slightly glossy.

10. 10

    Immediately brush or drizzle the fried sticks with the Nashville-style sauce. Serve very hot with marinara sauce or ranch dressing for dipping.

Notes

The publication only announces the recipe and does not include visible quantities or instructions; the quantities above are an approximate culinary reconstruction. To prevent the cheese from spilling out, it is important to freeze the sticks before and after breading. The leftover oil should be allowed to cool completely and discarded according to local regulations; it should not be poured down the drain.

Nutrition per serving

• appetizer
• snack
• fried
• cheese
• spicy
• Nashville-style
• comfort food
• vegetarian