Korean Mozzarella Cheese Sticks
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The usual way cheese sticks go wrong is the melted cheese breaking through the coating and running into the oil.
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That is why these get two coats of parsley breadcrumbs and a stint in the freezer before a short fry. Serve with tomato sauce for dipping.
Ingredients
Instructions
- 1
Cut the 250 g mozzarella block into even sticks, then press the surfaces dry with paper towels.
If the cheese feels wet, keep blotting because moisture makes the coating slide off during frying.
- 2
Mix 1/2 cup flour with 1/4 teaspoon salt in one dish, beat 2 eggs in another, and combine 1.5 cups breadcrumbs with 1/2 teaspoon dried parsley in a third dish.
- 3
Coat each cheese stick in flour, egg, and breadcrumbs, pressing gently so the crumbs cling.
Repeat the same flour, egg, and breadcrumb order once more, covering corners and ends with no exposed cheese.
- 4
Arrange the coated sticks so they do not touch, then freeze them for 20 minutes.
Frying while the outside is firm helps the shell set quickly and reduces cheese leaks in the hot oil.
- 5
Heat 700 ml cooking oil to 170°C, then add only a few sticks at a time.
Keep the heat around medium and fry for just 1 minute 30 seconds to 2 minutes.
- 6
Remove the sticks as soon as the coating turns golden and crisp, before the cheese starts escaping.
Drain briefly, rest for 1 minute, and serve with 3 tablespoons tomato dipping sauce.
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