Recipe of the Week; HOMEMADE MOZZARELLA STICKS

Don't you just love fried mozzarella sticks? I mean, really- who doesn't? But don't you HATE having to pay upwards of $5.00 in a restaurant for, like, 3 or 4 of them?

I'm offering this recipe for a reason other than to share it's cheesy goodness- it's so budget friendly, when you consider the amount of sticks you can fry up!

Okay, so great on the pocketbook, but not so much so on the waistline... but my homemade sticks are definitely a better choice than those at restaurants. They're shallow fried in light olive oil as opposed to deep-fried in grease!




INGREDIENTS

1 package string cheese, mozzarella or cheddar-mozzarella twists, at room temperature; leave on counter top for about 30-40 minutes before preparation
3/4 cup flour
2 eggs, slightly beaten
2 cups bread Italian bread crumbs, or plain- adding a little dried herbs and garlic powder
light olive oil, enough to cover the bottom of a heavy skillet for shallow frying

Set out two plates and one bowl. Place flour on one plate, eggs in a bowl, and bread crumbs on the other plate.

Unwrap string cheese. Cut each piece into thirds. (If they're cut any longer than this, they don't fry correctly.) Roll in flour, tapping to remove excess. Dip and roll in egg, then in bread crumbs.

Line coated cheese on cookie sheet, allowing to set for 30 minutes. It's important that the cheese remains at room temperature and the bread crumbs set to ensure even frying. Frying the cheese cold will not permit them to "melt" properly- you'll have a hard center. Not allowing them to set in the bread crumbs for a half an hour will result in the coating coming off during frying.

Once you are ready to begin frying, pour about a 1/2 to 3/4 of an inch of oil into a heavy skillet. Once it is heated, slowly drop the cheese sticks into the oil, only about 5 or 6 at a time. Using tongs, keep the cheese sticks turned in the oil, allowing them to brown on all sides. If you notice the cheese starting to ooze, you've left them in too long. It's important to keep them moving, and not keep them in the oil too long. Make sure you don't crowd the pan, it's easier to work with about 5 or 6 at a time.

Remove from skillet, and allow them to drain on a wire rack, not paper towels as this can make them soggy.

Serve while still warm, with some jarred marinara that's been heated through.