Mozzarella Sticks and Creamy Garlic Sauce

Serves 1
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Directions

  1. 1Cut whole milk, low moisture cheese into desired shapes, ensuring they are relatively even in size.
  2. 2Cut whole milk, low moisture cheese into desired shapes, ensuring they are relatively even in size.
  3. 3Cut whole milk, low moisture cheese into desired shapes, ensuring they are relatively even in size.
  4. 4Make fresh breadcrumbs from a stale baguette.
  5. 5Make fresh breadcrumbs from a stale baguette.
  6. 6Make fresh breadcrumbs from a stale baguette.
  7. 7Season breadcrumbs with salt, pepper, garlic powder, onion powder, oregano, smoked paprika, and Parmigiano Reggiano.
  8. 8Season breadcrumbs with salt, pepper, garlic powder, onion powder, oregano, smoked paprika, and Parmigiano Reggiano.
  9. 9Season breadcrumbs with salt, pepper, garlic powder, onion powder, oregano, smoked paprika, and Parmigiano Reggiano.
  10. 10Pour the seasoned breadcrumbs onto a plate.
  11. 11Pour the seasoned breadcrumbs onto a plate.
  12. 12Pour the seasoned breadcrumbs onto a plate.
  13. 13Set up flour and eggs in separate containers for breading.
  14. 14Set up flour and eggs in separate containers for breading.
  15. 15Set up flour and eggs in separate containers for breading.
  16. 16Bread each cheese stick once, then a second time, to ensure a good seal.
  17. 17Bread each cheese stick once, then a second time, to ensure a good seal.
  18. 18Bread each cheese stick once, then a second time, to ensure a good seal.
  19. 19Chill the breaded cheese sticks in the freezer.
  20. 20Chill the breaded cheese sticks in the freezer.
  21. 21Chill the breaded cheese sticks in the freezer.
  22. 22While cheese sticks chill, melt a good amount of butter in a pot for the sauce.
  23. 23While cheese sticks chill, melt a good amount of butter in a pot for the sauce.
  24. 24While cheese sticks chill, melt a good amount of butter in a pot for the sauce.
  25. 25Add grated garlic and heavy cream to the butter.
  26. 26Add grated garlic and heavy cream to the butter.
  27. 27Add grated garlic and heavy cream to the butter.
  28. 28Once the sauce starts to thicken, grate in a whole bunch of fresh Parmigiano Reggiano.
  29. 29Once the sauce starts to thicken, grate in a whole bunch of fresh Parmigiano Reggiano.
  30. 30Once the sauce starts to thicken, grate in a whole bunch of fresh Parmigiano Reggiano.
  31. 31Season the sauce with salt and pepper to taste once the cheese has melted in.
  32. 32Season the sauce with salt and pepper to taste once the cheese has melted in.
  33. 33Season the sauce with salt and pepper to taste once the cheese has melted in.
  34. 34Heat a pot of food lube (oil) to 350 degrees.
  35. 35Heat a pot of food lube (oil) to 350 degrees.
  36. 36Heat a pot of food lube (oil) to 350 degrees.
  37. 37Carefully drop the breaded cheese sticks into the hot oil.
  38. 38Carefully drop the breaded cheese sticks into the hot oil.
  39. 39Carefully drop the breaded cheese sticks into the hot oil.
  40. 40Fry for about two minutes, then remove and let them drain on a rack.
  41. 41Fry for about two minutes, then remove and let them drain on a rack.
  42. 42Fry for about two minutes, then remove and let them drain on a rack.

Ingredients

  • whole milk, low moisture, quality cheese
  • whole milk, low moisture, quality cheese
  • whole milk, low moisture, quality cheese
  • stale baguette
  • stale baguette
  • stale baguette
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • oregano
  • oregano
  • oregano
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • flour
  • flour
  • flour
  • eggs
  • eggs
  • eggs
  • butter
  • butter
  • butter
  • grated garlic
  • grated garlic
  • grated garlic
  • heavy cream
  • heavy cream
  • heavy cream
  • fresh Parmigiano Reggiano
  • fresh Parmigiano Reggiano
  • fresh Parmigiano Reggiano
  • food lube
  • food lube
  • food lube

Equipment

potrack

Tips

  • Double breading ensures the cheese is sealed, minimizing leakage.
  • Chill the mozzarella sticks in the freezer before frying.