Mozzarella Sticks
Cherie Metcalfe
Fat, crunchy mozzarella sticks with an insane cheese pull, quickly tossed through spicy chilli crisp while they’re piping hot. Your new go-to summer wine snack. Make a plate, crack something cold and see who can pull the longest string of cheese.
Ingredients
- 400 g firm mozzarella, cut into thick sticks
- ½ cup plain flour
- 1 teaspoon Man Grind Flakes
- 2 eggs
- 1 tablespoon milk
- 1 ½ cups panko breadcrumbs
- ½ cup finely grated Parmesan
- 1 teaspoon Man Grind Flakes
- Neutral oil, for frying
- ⅓ cup Crispy Business
- 2 spring onions, finely sliced
Directions
- Line a tray with baking paper. Arrange the mozzarella sticks on the tray and freeze for 1 hour. This helps stop the cheese escaping when they’re fried.
Add the flour and 1 teaspoon of Man Grind to a shallow bowl.
Whisk the eggs and milk together in a second bowl.
Combine the panko, Parmesan and remaining 1 teaspoon of Man Grind in a third bowl.
Coat each frozen mozzarella stick in the flour, followed by the egg mixture and then the panko. Dip back into the egg and panko for a second coating, pressing the crumbs on firmly.
- Return the crumbed mozzarella sticks to the freezer for another 30 minutes.
- Heat 5 cm of neutral oil in a deep saucepan to 180°C.
- Working in small batches, fry the mozzarella sticks for 60–90 seconds, turning as needed, until deeply golden and crisp. Remove and drain briefly on a wire rack.
Add the hot mozzarella sticks to a bowl and quickly toss through the chilli crisp. Don’t leave them sitting in the bowl for too long or the crumb will start to soften.
Pile onto a serving plate, spoon over any remaining crispy chilli bits and finish with the sliced spring onions. Serve immediately while the centres are crazy stretchy. See who can get the longest cheese pull!
