Recipe - Fried Mozzarella Sticks

I'm sitting here staring at a blank page trying to think of an interesting or clever way to introduce this week's post about Fried Mozzarella Sticks.  I can't expound upon how healthy they are because, well, they're not. That being said, it is the holiday season and what better time to throw caution to the wind and live a little!  Along with French Dip Sandwiches at our Christmas Eve gala (which are essentially fat free the way I make them), we always have fried egg rolls, both cheese and chocolate fondue, bacon-wrapped jalapeno poppers, spinach artichoke dip, cold shrimp, stuffed mushrooms . . . the list goes on and gets a bit longer each year.  And yet despite this evening of (not fat free) culinary excess, no one appears any worse for wear the next day.  Moderation is a wonderful concept because it means that no single favorite treat need ever be banned entirely.  Besides, for some traditional favorites, an annual indulgence is enough and keeps folks looking forward to next year!

Here are some of the usual gang at our party.  No one seems too concerned about diving right in!  It's Christmastime, after all, and there's plenty of time for whole grains and steamed veggies tomorrow.

Merry Christmas!

Sisters:  I am taking the week of Christmas off, so please note that the next installment of Savings for Sisters will be on December 29.  Have a wonderful holiday season.

Fried Mozzarella Sticks

16 packages of String Cheese

1/2 cup or so of Flour

2 large Eggs

3 Tablespoons Milk

2 cups Panko Bread Crumbs

1/2 teaspoon Garlic Salt

1 teaspoon Italian Seasoning

1 Tablespoon of dried Parsley Flakes 

Slice string cheese pieces in half for a total of 32 pieces.

Place flour in a bowl.  In another bowl, whisk eggs and milk.  In a third bowl, combine Panko bread crumbs with seasonings.

One by one, roll mozzarella sticks in flour, shaking off excess.

Dip in egg/milk mixture, then roll in panko crumb mixture. Another good use for Piggy!
Use your hands to press crumbs all over the mozzarella stick.  It's important that they are well coated and you don't see cheese peeking through.

Dip a second time in eggs and crumbs so there's a double coating. This helps insulate the sticks so cheese will not leak out while they're cooking.  I did not know about doing this when I made them in the photos you're looking at, but I wish I would have, since as you can see, some of the cheese is showing through.

Line up on a tray or cookie sheet that has been covered with foil.
Place in freezer for 1 hour.  Don't skip this step!
Heat a couple of inches of cooking oil in a large skillet or small pot to about 360 degrees.  If you don't have a thermometer, sprinkle a few crumbs into the oil and see if it sizzles.  Then test with one stick, adjusting the temperature as needed.  Add mozzarella sticks a few at a time.  They don't take long, so don't overcook them.  If you ruin one, don't worry; just adjust the temperature and try again.

Remove to a paper towel lined plate to drain, but then move to a serving plate so they don't stick to the paper towel.

Serve immediately with warm marinara sauce.  You can make a homemade sauce, but I just heat up a good quality jar of purchased sauce.  Makes 32 sticks.