Serves 1
Directions
- 1Cut whole milk, low moisture cheese into desired shapes, ensuring they are relatively even in size.
- 2Make fresh breadcrumbs from a stale baguette.
- 3Season breadcrumbs with salt, pepper, garlic powder, onion powder, oregano, smoked paprika, and Parmigiano Reggiano.
- 4Pour the seasoned breadcrumbs onto a plate.
- 5Set up flour and eggs in separate containers for breading.
- 6Bread each cheese stick once, then a second time, to ensure a good seal.
- 7Chill the breaded cheese sticks in the freezer.
- 8While cheese sticks chill, melt a good amount of butter in a pot for the sauce.
- 9Add grated garlic and heavy cream to the butter.
- 10Once the sauce starts to thicken, grate in a whole bunch of fresh Parmigiano Reggiano.
- 11Season the sauce with salt and pepper to taste once the cheese has melted in.
- 12Heat a pot of food lube (oil) to 350 degrees.
- 13Carefully drop the breaded cheese sticks into the hot oil.
- 14Fry for about two minutes, then remove and let them drain on a rack.
Ingredients
- whole milk, low moisture, quality cheese
- stale baguette
- salt
- pepper
- garlic powder
- onion powder
- oregano
- smoked paprika
- Parmigiano Reggiano
- flour
- eggs
- butter
- grated garlic
- heavy cream
- fresh Parmigiano Reggiano
- food lube
Equipment
potrack
Tips
- Double breading ensures the cheese is sealed, minimizing leakage.
- Chill the mozzarella sticks in the freezer before frying.
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