Yields: 6 servings
Preparation Time: 15 minutes
Total Time: 1 hour and 15 minutes
Ingredients:
Mozzarella Sticks
1 pound part-skim mozzarella
1 cup (120 grams) all-purpose flour
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne
2 large eggs
1 tablespoon hot sauce
2 cups panko breadcrumbs
Canola oil for frying
Spicy Oil
2 tablespoons cayenne
1 tablespoon light brown sugar
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Ranch dressing for serving
Directions:
Mozzarella Sticks
Begin by cutting the mozzarella into six rectangles that are about 2 inches wide and 1/2 inch thick.
In a shallow bowl, mix together the flour, salt, paprika, and cayenne. In another shallow bowl, whisk together the eggs and hot sauce. Place the panko breadcrumbs in a third shallow bowl.
Take each mozzarella piece and coat it in the flour mixture, then dip it into the eggs, allowing excess to drip off. Finally, coat it in the panko, pressing gently to make sure it adheres. Place the coated mozzarella on a baking sheet lined with parchment paper. Freeze until firm, for at least 30 minutes or up to overnight.
In a large, heavy skillet with a deep-fry thermometer, pour in enough canola oil to reach a depth of 2 inches. Heat the oil over medium-high heat until the thermometer reads 350°F. Working in batches, add the frozen mozzarella sticks and fry, turning halfway through, until they are golden brown, which should take about 2 to 3 minutes per side. Transfer the fried sticks to a plate lined with paper towels to drain, and reserve the frying oil.
Spicy Oil
Combine the cayenne, brown sugar, paprika, chili powder, garlic powder, and salt in a heatproof bowl. Carefully add around 1/2 cup of the reserved hot oil using a ladle, and stir to combine.
Place the mozzarella sticks on a wire rack and brush the spicy oil on both sides. Serve the sticks warm with ranch dressing on the side.
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