Marinated Mozzarella Sticks
I used the mozzarella medallions; my granddaughter made this by herself except for the frying
I used the mozzarella medallions; my granddaughter made this by herself except for the frying
- Carbohydrate 41.0728699999999 g
- Cholesterol 46.7166666666667 mg
- Fat 13.42284125 g
- Fiber 2.30788544193903 g
- Protein 8.54335354166665 g
- Saturated Fat 2.25353666666667 g
- Serving Size 1 1 Serving (79g)
- Sodium 519.990374999999 mg
- Sugar 38.7649845580609 g
- Trans Fat 0.826176229166666 g
- Calories 321 calories
Step-by-step
- In a bowl combine, olive oil, garlic, basil and kosher salt.
- Lay mozzarella slices on a plate and pour garlic mixture over the top. Turn to coat. Cover and refrigerate for 2 hours.
- The breading process is three step. In one bowl place flour, in a second bowl place egg, in the the third bowl combine the panko and plain dry bread crumbs.
- Heat about 1 inch of oil in a pan over medium heat.
- Dip each piece of mozzarella in the flour, then egg and finally press into the bread crumbs to coat completely.
- Drop a few bread crumbs into the oil, if they sizzle, it is hot enough. Fry breaded mozzarella for 3-5 minutes or until golden brown.
- Serve immediately.
How many portions can this oil safely handle before the temperature drops? Overcrowding the skillet introduces too much cold mass at once. Oil temperature plummets, and the cheese melts internally before the breading turns crisp.
Maintain thermal stability by frying in small batches. Drop only two or three pieces into the pan simultaneously. Test the oil depth at one inch using a thermometer registering 350 degrees Fahrenheit, or rely on the traditional breadcrumb sizzle test. If crumbs bubble aggressively without burning instantly, the heat is correct.
Scaling quantities upward requires proportional adjustments to the oil volume and pan surface area rather than just dumping more cheese into the same vessel. Double the batch size by using a second skillet instead of crowding a single burner. Keep the marinade oil-to-garlic ratio steady when multiplying aromatics.
Refrigerated leftovers lose structural integrity upon reheating. Cold fried cheese rarely regains its initial crunch in a microwave. Restore crispness by placing cooled portions in a 400-degree oven for four minutes.
