Cheesy Homemade Mozzarella Sticks (3 Ways)

Homemade Mozzarella Sticks

‍Ranch:

1. In a small bowl, whisk together the mayonnaise, creme fraiche, and Dijon mustard.
2. While whisking continuously, gradually pour in the buttermilk and fully incorporate.
3. Add the chives, parsley, dill and garlic. Whisk to combine and then season, to taste, with salt and pepper. 
4. Set aside to use immediately or store in an airtight container in the refrigerator until ready to use. 

Mozzarella Sticks: 

1. Preheat the oven to 275℉ (135℃). 
2. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
3. To make the Italian breadcrumbs: arrange the sliced white bread on a baking sheet and bake in the oven for 15 minutes. Remove from the oven and transfer the toast to a cooling rack to cool completely. The toast should be very dry and crumbly.
4. In the bowl of a food processor fitted with the blade attachment, add the toast, in batches, and process into fine crumbs, keeping the crumbs in the bowl with each addition. On the final batch of toast, season with salt, dried thyme, dried oregano, black pepper, and garlic powder. Process until all the crumbs are finely ground. 
5. Pour the Italian breadcrumbs into a medium bowl and set aside.
6. In a separate, medium bowl, add the flour and set aside. 
7. In a third, medium bowl, add the eggs and whisk until combined and smooth.
8. Cut the mozzarella cheese into ½” (12mm) batons, being careful to maintain this specific size so they fry evenly.
9. To bread the mozzarella sticks: first dip them into the flour to fully coat. Shake off the excess flour and then dip into the eggs. Allow any excess to drip off before adding into the Italian breadcrumbs. Toss then gently press into the breadcrumbs so the entire surface area of each mozzarella stick is breaded. Then, repeat the breading process to double-coat. Land the breaded mozzarella sticks onto a baking sheet. 
10. In batches, fry the mozzarella sticks in the hot oil for 1-3 minutes or until they’re nicely golden brown and crispy. Transfer to the prepared cooling rack to drain of excess oil.
11. Season with salt, to taste.
12. Serve with ranch dressing for dipping.

Fried Brie

1. Leaving the rind intact, cut the brie into large cubes measuring 1.5” x 1.5” (3.5 x 3.5cm).
2. For the breading station: in a medium bowl, add the flour. In a second, medium bowl, add the eggs and in a third bowl, add the panko breadcrumbs. 
3. Coat each cube in all-purpose flour, shaking off the excess. 
4. Dip the dredged cubes of brie into the eggs to fully coat. Allow any excess to drip off.
5. Then toss into the panko breadcrumbs, making sure that the entire surface area is completely breaded. Place onto a baking sheet and repeat until all of the cheese is breaded. 
6. Place the baking sheet in the freezer for 60 minutes until firm.
7. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 360℉ (180℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
8. Remove the breaded brie from the freezer and fry, in batches, for 3-4 minutes until all sides are evenly golden brown and crispy. Transfer to a cooling rack. 
9. Season with salt, to taste, and serve with ranch dressing.

Pan Fried Scamorza

1. Halve then quarter the cheese. Slice the quarters into triangles about ¾” (18mm)-thick, placing them into a small ball.
2. Heat a medium nonstick skillet over medium-high heat. 
3. Add the cheese into the pan, being careful not to overcrowd, and sear for 1-2 minutes per side until golden brown, crispy and melty.
4. Remove to a serving plate or platter.
5. Top some with strawberry jam and fresh thyme leaves. Then top others with a drizzle of honey and a dollop of your favorite caviar.

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