Homemade Mozzarella Sticks Recipe – Laura Vitale – Laura in the Kitchen Episode 597

Homemade Mozzarella Sticks Recipe – Laura Vitale – Laura in the Kitchen Episode 597


Hi guys, I’m Laura Vitale, and on this episode
of Laura in the Kitchen I’m going to show you how to make Mozzarella sticks. That’s right. Now, fried food around here
is a treat and I make it, you know, not very often. It’s not something that we cook on
a regular basis, but I figured since you guys have wanted to see Mozzarella sticks for so
long, and I’m in the mood for them, I would show you the recipe today. Now let me take
you over the ingredients so we can get started. You’re going to need some bread crumbs, some
eggs, all-purpose flour, a touch of heavy cream, Italian seasoning, granulated garlic,
some freshly-grated Parmigiano, salt and pepper, and your Mozzarella. This is not the time
for the really good salt Buffalo Mozzarella that we love. The Mozzarella you want to get
for this is the kind that comes in a block like this, and it’s dried, you know sort-of
dry, I call it dry Mozzarella because it’s not real Italian Mozzarella, do you know what
I mean? So, this is what you have to work with first.
Now, I’m going to take this and I’m going to cut it into little planks like so. And
you can cut these as big or as small as you want, just know that the time will vary if
you do that. You can also use, and I’ve used, string Mozzarella (string cheese) – the little
tube – that works perfectly. You just cut those right in half and you are good to go.
So those are an option there. One more to go and I’m going to cut these in half like
so and that is what you want them to look like. You can also do this instead of cutting
them long ways like I did, you can cut them on the shorter end so you have shorter Mozzarella
sticks. But it is completely up to you. Now let’s work with the eggs next. I’ve got
my eggs, a little bit of heavy cream, why not? Salt and pepper, and then I’m just going
to whisk this together until the eggs are well beaten. Looks great! Now, we’ve got our bread crumbs.
You could in theory use Italian flavored bread crumbs. They are not that pungent to me when
it comes to their seasoning so I like to buy plain crumbs and season them myself to my
liking. That’s just the way I work. So, I’ve got my garlic, Italian seasoning, I’m going
to grate into here a good amount of Parmigiano – my grandmother puts Parmigiano in pretty
much every batter, every bread crumb batter possible, so I kind of do the same thing and
why wouldn’t you considering how delicious it is? So, you can grate as much or as little
as you want. Some is good, a little bit more is great, a lot is fantastic. So, go nuts! Pepper, a very small pinch of salt, very small,
because the Mozzarella is salty, the Parmigiano is really salty, you don’t want this to be
too salty. Mix it in. They look great! So now we’ve got our assembly line ready.
I’ve got my flour which I have not seasoned only for the sole purpose that the Mozzarella
is very salty as well and I don’t want to go too crazy, I’d rather have that crispy
saltiness on the crust, which is where it should be. I’ve got my eggs, my flour, my
Mozzarella sticks, you are ready to go. Get a baking sheet or some sort of tray ready
with some parchment paper, lined. Now, this is what you do. Take each one, dip it in the
flour, this is your dry hand, take the other hand, coat them in the egg, take your dry
hand again and coat them in the bread crumbs, then – this is the crucial part – back into
the egg, back into the bread crumb. It’s important to create that double crust, that double layer,
otherwise, if you don’t, you can run the risk of not having enough batter or enough breading
on the Mozzarella sticks and they will completely ooze out. So, now that they are really well coated,
I’m going to continue on and once they are all ready, they are going to go into the freezer
for 2-3 hours, but I want to show you what they look like once they are all breaded first. All my Mozzarella sticks are breaded. Now,
these are going to go into the freezer for 2-3 hours. They need to be completely frozen
and when they are, I will show you what they look like so we can finally get these cooking.
They are going to be incredibly good. You just have to trust me on this one. My Mozzarella sticks were in the freezer for
2.5 hours and I have just taken them out. I’ve got a big pan filled with vegetable oil,
now I have fried something in here already, so the oil is nice and hot heated to 375 degrees
Fahrenheit. So we are ready to get these in there and start frying. Now, I like to drop
them in with a spider utensil but you want to make sure you do this in batches because
if you add too many at a time it will over crowd your pan and drop the temperature of
the oil down. Now these are just going to cook for a couple of minutes and I’ve got
a baking sheet here lined with paper towels ready for them to go on as soon as they come
out to absorb the extra oil. I’m going to just keep going in batches and I’ll show you
what they look like when they’re done. I fried up all my Mozzarella sticks – they
just took a couple of minutes. Just make sure you do them in batches. I have some homemade
marinara sauce, you can use anything you want to dip these in. I personally like ketchup
– do not judge!. I’m going to give this one a taste. Let’s dip this in! Oops, look at
that, I don’t even have to, look at that! Mmmm. So good! They are so crispy, oozey,
salty, they are just delicious. A complete and utter treat, no doubt. So if you are feeling up to it, making homemade
Mozzarella sticks can be done in no time. Go to LauraintheKitchen.com to get the recipe.
I hope you enjoyed spending time with me, and I’ll see you next time.

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