Double-Breaded Fried Mozzarella Sticks

What you need

• 450 g (1 lb) low-moisture mozzarella, a block, not fresh mozzarella
• 85 g (2/3 cup) all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 3 large eggs
• 110 g (1 cup) Italian-seasoned dry breadcrumbs
• 1 l (4 cups) vegetable oil, for frying
• 250 ml (1 cup) marinara sauce, warm, for dipping

Method

Restated from the original video

1. 1

   Cut the mozzarella into sticks about 1 cm (1/2 in) thick and 7-8 cm (3 in) long; a 450 g block gives 20-24.

2. 2

   Set out three shallow bowls. Mix the flour, garlic powder and salt in the first, beat the eggs in the second and pour the breadcrumbs into the third.

3. 3

   Roll a cheese stick in the flour and shake off the excess, then dip it in the egg and let it drip.

4. 4

   Coat it in flour and egg a second time. The double layer stops the cheese bursting through.

5. 5

   Roll it in the breadcrumbs, pressing so every side and both ends are covered. Repeat with the rest.

6. 6

   Lay the sticks on a tray lined with baking paper, cover and freeze until firm, at least 45 min.

7. 7

   Pour the oil into a heavy pot to a depth of about 5 cm (2 in) and heat to 175 °C (350 °F). A pinch of crumbs should sizzle at once.

8. 8

   Fry the frozen sticks 4-5 at a time, turning once, until deep golden, 60-90 seconds. Pull them out at the first sign of cheese leaking.

9. 9

   Drain on paper towels and let the oil come back to 175 °C (350 °F) before the next batch.

10. 10

    Serve hot with the marinara for dipping.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.