Homemade Fried Mozzarella Sticks

[Jimbob1058]

Hello all,
I had a question about a snack I used to love! Could a person make an Atkins friendly breading for use in frying some Mozzarella? Has anyone tried this?

Thanks,

Jimbob

[surreys_princess]

There are only 2 options that I know of, maybe others have another idea, but here it goes. You can make a mock bread crumb, either using parmesan cheese, or crushed pork rinds, and add italian seasoning and stuff, like there is in bread crumbs. I usually stick with parmesan cheese because pork rinds scare me *shudder* and I add garlic powder, italian seasoning, a smidge of cayanne, and anything else that sounds good at the moment. Just coat in egg and dip, fry, and there you go. I also think using mozz string cheese, cutting it into pieces, and using that makes a nice cheese stick. Good luck.

Sam

[Lyssie]

I've used pork rinds for making brie ones.. I was going to do mozzerella ones but keep forgetting to pick up cheese.

[Chef Kevin]

you can make a batter of soy flour and eggs (5 eggs, 1/4 cup soy flour)

roll the cheese in some plain soy flour, dip in the batter, then roll in parm cheese.
then fry them up.

[JimboK]

OK, here's a question for those of you that have done this: How did you fry them? I tried it with a coating of parmesan in a deep fat fryer, and they just melted into globs of mozarella that stuck to the bottom of the fryer.

[surreys_princess]

I am not sure what happened. I fry them at about 350/360 in a deep fryer. I have never had them melt and do that. Maybe the oil was too hot? I dont know. I also have used the marble string cheese, and thar worked well, as well. You can also just fry them in a skillet with some oil.

On a low carb show on food Network awhile back, he baked them, and they looked great. I think he baked them at 400 for 8 minutes or so, also did this with zucchini.

Did you use egg first btw, before you coated them in cheese?

Good luck, and no burning down the kitchen!!!!

Sam

[purplecats]

You know if you just fry the cheese, it forms a crisp crust around the cheese. It tastes just like mozzerella sticks to me. Only slightly different, b/c of no breading - but once you bight into them they are crisp and really good !
To fry I just put an inch of olive oil in a tall pan, and heat it up to the point where if you sprinkle water in it, it fries. Though, you do have to make sure that its not too hot or else it will just burn the outer edge of the cheese.

In doing this occasionally when I tried to remove the cheese, the outer layer slid off. When that happened, I would just remove that layer from the frier, then let the cheese stay in a little longer and remove more carefully the second time. They are really good!!

[JimboK]

No, I didn't coat them in egg first, just parmesan with a little melted butter to get it to stick. Maybe I'll try that. I can't say whether oil temperature was an issue. My fryer is cheap and has no thermostat. Maybe I'll try them in the skillet next time using Purplecat's technique.

[anj123]

Another way to prevent them from turning into globs is to freeze the string cheese first. I got this tip from another website and its worked wonderfully!

[Zarabelle]

Originally Posted by Chef Kevin

you can make a batter of soy flour and eggs (5 eggs, 1/4 cup soy flour)

roll the cheese in some plain soy flour, dip in the batter, then roll in parm cheese.
then fry them up.

Oh fabulous! Didn't think of doing this... thanks for the recipe.