2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions / 1/4 to 1/2 teaspoon of table salt to taste
2 tablespoons minced flat-leaf parsley / Freshly ground black pepper to taste
Instructions
Dredge the mozzarella sticks- Spread the flour and
breadcrumbs on separate plates (pie plates work
well for this). Add the Italian seasoning, salt
and pepper to the breadcrumbs and mix well. Place
the eggs in a small bowl and beat them lightly.
Drop a piece of cheese into the flour and roll it
around until it is well covered. Shake off the
excess flour and dip the cheese into the egg
mixture before rolling it in the breadcrumbs until
well coated. One last time, dip the breadcrumb
coated cheese back into the beaten egg and roll
again in breadcrumbs to create an extra crispy
coating. Set aside on a clean plate and repeat
with the remaining cheese sticks. Once all of the
mozzarella has been breaded, place the plate into
the freezer uncovered and freeze until the
breadcrumb coating is firm, at least 2 hours.
Meanwhile, make the buttermilk dip- In a small bowl,
whisk all of the ingredients together until well
combined. Cover with plastic wrap and refrigerate
until ready to serve.
Fry the mozzarella sticks- Pour enough oil into a
large heavy-bottomed pot to come to a depth of at
least 2 inches. Using an candy thermometer, heat
oil until it reaches a temperature of 350°. Fry
the mozzarella sticks in batches, being careful
not to overwhelm the oil, until crispy and browned
on the exterior, about 5 minutes. Drain on paper
towels.
Repeat with remaining mozzarella, allowing the oil
temperature to rise back to 350° between batches.
You can place the finished mozzarella sticks in a
200° oven to keep them warm while the others fry.
Serve immediately with buttermilk dip.
Originally Submitted
8/31/2011
0 Out of 5 from
0 reviews
You can add this MOZZARELLA STICKS WITH BUTTERMILK DIP recipe to your own private DesktopCookbook.