Easy Homemade Mozzarella sticks

Game day and we wanted a cheesy treat.    We've got several large bags of cheese sticks in the freezer, and visions of crunchy mozzarella sticks danced in my head.  

I made up my assembly line, starting with a pie plate with flour in it.   Then a 2nd one with 2 beaten eggs.    I combined panko and regular breadcrumbs, added some Penzey's Italian Herb Mix and put that in the 3rd pan.      Once they were breaded, I put them onto a half sheet pan and put them into the freezer.  

For a test bake, I preheated the oven to 400º.  I sprayed a small pan with Pam, put 2 sticks on, sprayed the tops with Pam.  Baked 5 mins, flipped, then another 6 mins on the other side.     They were good, but I had left my sticks whole and they flattened out significantly.    I was missing that supercrunchy golden outside and oozy melty inside.   I had to fry.

I heated about an inch of vegetable oil in a skillet to 350º and fried them in small batches.   When they reached the color I wanted, I moved them to a towel lined plate and sprinkled them with a little salt.    Perfect!   

Since they weren't to be served until later, I let them cool, moved them to a baking sheet and put them in the refrigerator.    I heated them through in a 400º oven for about 5 mins.    I served them with some storebought sauce that I added some shredded parm cheese and Italian Herb mix to.

Easy Homemade Mozzarella Sticks

Author: Jolene's Recipe Journal

Ingredients

• 12 cheese sticks -- part skim (frozen)
• 1/4 cup flour
• 1/2 cup panko
• 1/2 cup bread crumbs
• 1 teaspoon Italian Herb Mix
• 2 beaten eggs
• salt
• vegetable oil -- for frying

Instructions

1. Set up assembly line. 1st pie plate with flour in it. 2nd one with 2 beaten eggs. I combined panko and regular bread crumbs, added some Penzey's Italian Herb Mix and put that in the 3rd pan.
2. Roll frozen sticks into flour, dip in egg, letting excess drip off. Coat with crumb mixture. Once they were breaded, I put them onto a half sheet pan and put them into the freezer for about 45 mins.
3. Heat about an inch of vegetable oil in a skillet to 350º. Fry in small batches. When exterior is golden brown, move to a paper towel lined plate and sprinkle with a little salt.
4. I served these with storebought sauce that I doctored up with some Italian Herb Mix and shredded parmesan cheese.
5. To reheat: place in a 400º oven for about 5 mins.

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