Korean Mozzarella Cheese Sticks
Mozzarella blocks are cut into sticks, double-coated in flour, beaten egg, and parsley-seasoned breadcrumbs, then frozen for 20 minutes before a brief deep-fry at 170 degrees Celsius. The double coating and freezing step prevent the cheese from bursting out during frying, and pulling the sticks from the oil within one and a half to two minutes keeps the shell crunchy while the cheese inside remains stretchy rather than fully melted out. A touch of dried parsley in the breadcrumbs adds a mild herbal note to the coating.
Adjust Servings
Instructions
- 1
Cut mozzarella into stick shapes and pat dry with paper towels.
- 2
Prepare coating stations: flour with salt, beaten eggs, and breadcrumbs mixed with parsley.
- 3
Coat each stick in flour, egg, and breadcrumbs, then repeat once for double coating.
- 4
Freeze coated sticks for 20 minutes to firm them up.
- 5
Fry at 170°C for 1.5-2 minutes until golden, then remove immediately.
- 6
Rest for 1 minute and serve with tomato dipping sauce.
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