Mike's Foolproof Mozzarella Sticks

Name: Mike's Foolproof Mozzarella Sticks
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 16 Egg Roll Wraps [room temp]; 16 stick 1" x 3" Sticks Quality Mozzarella Or Mozterella String Cheese Sticks [room temp]; 1 dash Garlic & Onion Powder; 2 Eggs [beaten]; 1 Bottle Marinara Spaghetti Sauce & 1/4 cup Parmesan Cheese; 1 Bottle Ranch Dressing; 1/4 cup Chopped Chives; 1 Bottle Sport Peppers; 1/3 Shreaded Head Lettuce; 1 large Frying Pan; 4 cup Clean Frying Oil; 1 large Plate With Napkins For Draining Oil; 8 small Ramakins; 1 Set Tongs

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Are you tired of your mozterella sticks not holding together, having your cheese bleed out of your coating or not being as crisp as you'd like? Well, no more! Try this foolproof recipe just once and I'm pretty certain this will be your, "go to," method from here on out.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 mins

8 servings

Mozzarella Cheese Sticks
16Egg Roll Wraps [room temp]
16 stick1" x 3" Sticks Quality Mozzarella Or Mozterella String Cheese Sticks [room temp]
1 dashGarlic & Onion Powder
2Eggs [beaten]
Dips
1Bottle Marinara Spaghetti Sauce & 1/4 cup Parmesan Cheese
1Bottle Ranch Dressing
Plate Garnishments
1/4 cupChopped Chives
1Bottle Sport Peppers
1/3Shreaded Head Lettuce
Kitchen Tools Needed
1 largeFrying Pan
4 cupClean Frying Oil
1 largePlate With Napkins For Draining Oil
8 smallRamakins
1Set Tongs

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Steps

15 mins

1

Beat 2 eggs in a small bowl with fork.
2

Wipe egg wash on the entire outside rim of your wrapper with brush. [Authors Note: Major supermarkets like WalMart, Smiths and Albertsons sell Egg Roll Wraps in their produce or cold section]
3

Cut your 1"x3" motzerella sticks or unwrap your pre-cut sticks. Wrap your mozzarella sticks up tightly in an egg roll wrap halfway and fold in the corners into the mozzarella Stick. Egg wash corners again if needed. Continue folding until the mozzarella stick is completely covered and sealed tightly. If any areas are still exposed, simply put additional egg wash on those openings and pinch tightly.
4

Fill your pan with 2" high oil and heat.
5

Don't overload your pan with cheese sticks. Start by frying 4 or 5 sticks. By overloading, you'll bring the oils temperature down causing your sticks to fry longer and to become greasy and tough.
6

Fry until golden brown and crispy. About 1 1/2 minutes on each side. Pull from oil, drain in paper towels and sprinkle sticks with garlic and onion powder while their still moist from the hot grease.
7

Pour your choice of heated marinara sauce or spaghetti sauce in to small bowls or ramekins and sprinkle tops with shredded parmesan cheese. Or, serve with sides of ranch dressing.
8

Serve mozzarella sticks and marinara atop shreadded lettuce and other garnishments.

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MMOBRIEN @cook_2891564

on October 19, 2013 18:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!