This recipe is easy. No deep fryer needed. No special equipment. Just slice, mix, cook on the stove top and enjoy with your favorite marinara sauce. Found on page 13 of A Taste of Utica.
The recipe was graciously offered by Rainie Piccione and offers a clarification of Buffalo Mozzarella: “Mozzarella de Bufala Campania” is made only from Campania’s buffalo milk. This satisfying cheese appetizer with its crunchy texture outside and melted inside, topped with your favorite marinara sauce and sprinkled with oregano will only want you longing for the Mediterranean. “
For about 18 sticks, you will need…
- 12 oz fresh mozzarella
- 2 eggs, beaten
- ½ cup EVOO (Extra Virgin Olive oil)…or canola oil for frying
- 2 cups Bread Crumbs – seasoned
- 1 cup flour
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tsp fresh parsley
- fresh basil leaves – to garnish
- 1 tsp fresh ground black pepper
- salt to taste
Slice the cheese into ½” sticks. In a small bowl, beat the eggs. Mix salt and pepper in with the flour to season. Mix in the garlic powder and parsley with the bread crumbs.
Heat oil in a large frying pan. Coat each cheese slice with the flour mix. Dip it in the egg. Dip it once again into the bread crumbs.
Fry the cheese, about 2 minutes per side. Place on paper towels to drain. Serve hot with your favorite sauce. Sprinkle some dried oregano on top and garnish with fresh basil.
Rainie adds that her kids love these mozzarella sticks. I know plenty of adults who love them as well
Next week , due to time constraints, we will make the Humus/Hummus recipe on pages 14 and 15. The Appetizer Rolls, page 14 will be made on Sunday Sept. 27th. The stuffed olives still have to be made and I am STILL waiting their arrival. All in due time.
If you’ve ever made Mozzie sticks…tell me about your recipe and the results.