Person Having Trouble Opening Up a Cheese Stick Clip Art Trouble Opening Up a Cheese Stick Clip Art
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01/26/2008
One small tip. If y'all freeze the mozzarella sticks before coating and frying they will non cook in the hot fat.
01/09/2007
Ok, I was a sceptic if this could be done at abode! Give thanks YOU! I am a Happy Laic!!! I but finished making a batch of these and I am nevertheless smiling...WOW! This was SUPER! First to make it piece of cake and to make sure they "looked" similar cheese sticks-shape-wise, I used Sargento Mozarella sticks, I unwrapped each and cut in half. I had iii separate bowls setup west/ mixtures equally described. I dipped each moz stick in egg mix, and so flour mix, then egg mix, then bread crumb mix-making sure they were coated well. Then I put in oil. NOT ONE leaked!! I had to sentinel these picayune suckers cause they brownish really fast! I permit them absurd a few minutes and served with niggling cups of pizza sauce for dipping. My 4 kids and hubby ADORED them and can't go enough. Because these toll alot on dinners out--they are a KEEPER! Discussion OF Communication: Use latex gloves to go on hands clean, this can go messy, and if making more than than a dozen the mixes go goopy, so for large batches accept extra mixes ready! otherwise..would give 10 stars if I could! Cheers And so MUCH!
01/13/2008
Great recipe! I have tried many and failed. Since Mozzarella is a soft cheese, information technology works better to freeze the cheese first earlier frying and it thaws perfectly without leaking. Let them sit earlier serving and it'south own heat will continue to make the cheese soft. Volition make again and over again!
02/12/2003
This recipe was very tasty and worked out fairly well. Nevertheless, you take to be sure to coat each mozzerella stick very well otherwise the cheese will melt and seep out into the oil. I breaded each stick twice (in one case in the liquid, then breadcrumbs then again) for better coverage.
x/19/2011
This recipe is great on its own so I will give 5 stars. Only the techniques used are all wrong. Hither is what I practice: Cut the cheese sticks in half this makes them easier to work with. Mix the flour with the staff of life crumbs and nix the cornstarch, dip the cheese in plain flour commencement to help the egg stick, and then dip in crumbs, eggs over again, then again in breadcrumbs/flour mix you will have a nice thick coating on them. Place them on a baking sheet covered in wax newspaper equally you lot assemble them, and then when you finish place the the tray in the freezer for about 30 minutes! (This is KEY! This keeps the cheese from melting the second information technology hits the oil and allows the blanket to get crisp first) The recipe is pretty proficient as is, but if you lot make them as stated they will turn out a large mess!
02/03/2003
Terrific! I used not only mozarella, but likewise cheddar and pepper jack cheeses. I made these in the morning then froze them. Nosotros used our Fry Daddy and they came out perfect. No leakage, simply a expert little appetizer! Thanks Nanci!
06/20/2003
I luv these!!! I used a block of mozzerella cheese and cut it into sticks and I also double dipped them. As long every bit you don't over melt and make sure they are fully coated with the batter they will not leak. My family ate this up in no time.
06/29/2002
Volition never make this again
07/09/2002
loved this recipe! Very easy and quick and my whole family loved it! They even complained when they were gone!
07/29/2009
OK, I tried them as stated and they work without fail. Working in the food manufacture I have run into many different versions of this recipe. This is how the big name restaurants make theirs honestly! Freezing the cheese works well almost the fourth dimension it is cooked on the exterior it is warmed through. Also the method is flour commencement, and then egg, then crumbs. and get creative! For gods sake utilise any blazon of cheese that make you happy, and as far every bit crumbs use any type of (stale) bread yous like and toss it in the processor! Add spices you similar, and serve it with whatever sauce you think volition work. It is food non plutonium! It don't bite and you lot get to consume the mistakes! How much better tin it get?
01/26/2008
I followed the prep for this recipe, but baked my cheese sticks for nigh 8 minutes at 400. They were actually practiced. My husband and I both idea that they tasted ameliorate than ones from a restaurant (or the ones from the frozen food section) considering they have so much more flavor. Cooking for 8 minutes they did not get super gooey, so when I make these again I might cook them another minute or ii.
01/01/2011
cut mine smaller for bite size...cracking!
03/01/2011
These came out excellent! I used large FRESH mozzarella assurance..I DOUBLE dipped them in egg, breadcrumbs, & egg, breadcrumbs, once again. Be certain to actually let the egg absorb the breadcrumbs!! Place them in the freezer for a good 20 minutes and and so toss them into a deep fryer. Fabled! Serve'em up with home made marinara and a good sprinkling of grated Parmesano Reggiano!
01/26/2008
neat snack...here's a tip that my local italian grocer shared with me: fix your cheese sticks for frying but place in the freezer for an hour earlier cooking...it helps them non run out and so quickly.
05/19/2010
PERFECT! I fabricated this according to the recipe and it was perfect. I used "light" mozzarella sticks and had no mess. I followed the instructions and only fried thirty seconds. The bread blanket was and so delicious that I went back and double coated the remainder. I froze some of the sticks to exist used at a afterwards date. This recipe is a "keeper"! Thank you Nanci Renn for sharing.
05/01/2010
Yummy! I by and large only eyeballed the ingredients. Likewise, I just cut a cake of mozzarella into sticks instead of using string cheese. One thing I discovered...if you make more than than 1 batch, it's very important to give the oil a minute or 2 between batches to come up back up to temperature. The cheese was oozing out earlier they browned on the 2d batch, only the 1st and tertiary were perfect. Thanks for the recipe.
12/05/2001
Just like the fried mozzarella that I so enjoy when eating out. Next time i may endeavour freezing the cheese a flake before i deep fry considering i establish that some of the sticks had a tendency to melt and explode little cheese bits while in the oil.
01/02/2011
I used this recipe New year's day's day for a yummy snack for the family! Our 10 yr old is a mozza stick afficianado and he proclaimed them to be the All-time! He asked me to brand more the next day! I didn't accept brick mozzarella on hand, but instead had shredded mozzarella. I preformed the mozza into about xxx balls. I and so coated all the assurance (about 4 at a time) in the flour mixture in a medium sized mixing bowl. In the aforementioned manner I and then coated them in the egg mixture, using a fork,then straight into some other medium sized bowl into PANKO staff of life crumbs, and then placed them on a platter. (in the meantime I was preheating my frying oil) These steps save on mess! The central is to fry only nigh five or vi at a time, because as shortly as they begin to chocolate-brown slightly, you plough them and then chop-chop remove them to a plate. The cheese really doesn't take long to melt! If you leave them in too long that'due south when you end upwardly with a gooey mess!
09/25/2009
Truly Fantabulous! I followed this recipe exact, except I coated these iii times, because we prefer a thicker coating. I allow them prepare up (dry) about twenty minutes between coatings. I left the sticks whole, I didn't cutting them in half. I was told these are the best mozzarella sticks anyone has always had from whatsoever restaurant. I was asked to make several batches so they could be frozen for afterward use. Triple breading these is time consuming, but then worth it. I didn't accept any trouble with cheese leakage either. I served these with marinara sauce for dipping. I tin can't expect to make these again very presently. Give thanks you :)
12/06/2001
These cheese sticks are fabled, especially served with buffalo wings! My hubby and I love them! The simply thing I practise differently is I use cut-up pieces of mozarella from a block of cheese rather than the string cheese...information technology's a swell way to utilise leftover cheese from making pizza or lasagna, etc.
12/31/2010
This recipe worked out only perfectly. The familyl was impressed.
12/27/2010
Excellent!!!!!!! Read my notes for changes.
01/thirty/2005
Darn what a mess. Darn good though. Make a lot, and freeze them, and forget paying the absurd prices for cheese sticks at restaraunts or the shop. These were excellent.
12/26/2002
These were cracking! I dipped in the wrong order and they were nevertheless tasty. We will difenently have these again. Thanks! :-)
06/27/2001
Great as a party snack or starter. I establish that if you put them all in at once they tend to stick together in ane large fried-cheese dodder. So if y'all want them to keep their "log" shape yous accept to cook but one or two at a time and make sure they don't touch while cooking.
11/23/2007
Just a week ago I was in the mood for cheesesticks, constitute this recipe, and thought I'd requite it a try. NEVER did I imagine they would taste this expert!!! Thanks for sharing the recipe. I did double dip as suggested by other reviewers, and all I used was flour, egg, breadcrumbs, and so egg, and breadcrumbs again. Set the cheesesticks in the refrigerator while the fryer heated upwards. Dropped them in the fryer, stood over the fryer and counted down xxx seconds. Non a 2d longer. Pulled up the handbasket to see accented PERFECTION. My 18yr onetime niece'due south start words: "Wow, they wait like REAL cheesesticks!" and she loved them and wanted more! We've made them twice in just a week. :)
03/29/2003
Very good! We'll definitely have this again. I think I might double-dip them adjacent fourth dimension, the chaff was just a pinch thin for our tastes. Thanks!
05/17/2010
NON MESSY ALERT!! Keep your hands as dry equally possible, have a towel nearby. Put the breadstuff crumbs, garlic, flour, corn starch in a large tupperware bowl that y'all have the hat for. After dipping in the eggs, accept about 4 at a time to the tupperware bowl, put on the lid and milk shake lightly. With dry out hands, discover them and put them onto a plate. Do this at least 3 TIMES PER STICK i combined the breadstuff crumbs, garlic, flour and cornstarch together in a tupperware bowl. Just used eggs in the other bowl. Had the mozz stix frozen. I ended up dipping them 3 times in each. Had the deep fryer fix to 350 and cooked for about 2 minutes and 15 seconds. turned out amazing!!! one of the best recipes on here!
01/12/2011
as other reviews had suggested, I combined the cornstarch with my breadcrumbs. I dipped in egg and breadcrumbs twice and they came out great!!
02/11/2006
These were easy and tasted slap-up! I mistakingly combined the breadstuff crumbs with the flour mixture, simply it nonetheless turned out perfectly fine and concluded up being a footstep saver. I too triple dipped the cheese (egg, breading, egg, breading, egg, breading) and got a nice thick glaze and no melted cheese running out. My 3 boys gobbled them up in a affair of seconds!
10/25/2010
I didn't freeze the cheese beforehand, only having information technology chilled in the fridge worked fine. I mixed in my garlic pulverization, Italian seasoning, a little common salt and some blackness pepper in the Italian bread crumbs. I double dilapidated my chilled cheese and so put in my deep fryer at 350 degrees for near 45 seconds or so. Also, I cooked about 4 at a time to keep them from sticking to each other. When I offset attempt to remove a cheese stick from the basket, it started to fall a scrap limp, so before i gathered the others, I merely allow it sit for a few minutes before transferring them to our serving dish. Doing this allowed the cheese to absurd just right and let it proceed its form when handling, notwithstanding nonetheless be melty in the middle. I may try freezing cheese for about thirty minutes before i cook them side by side fourth dimension to run into what happens. Also, adjacent time i will combine all dry ingredients to save a step. overall, squeamish and easy recipe and will definitely brand this once more.
03/27/2011
I made a huge batch for a grouping of teens and they were gone in ii minutes. Made this recipe as shown and only alteration was using mozorella cheese instead of cord cheese (which I believe is the same thing but not paying for the cute little shapes and prepackaged).
07/31/2010
Of course breading and deep frying makes a mess, merely these were worth it! I concluded up cutting the cheese in half to (really more to make more of them than because it needed to be) and they were all devoured minutes afterwards leaving the fryer. Thank you!
12/09/2007
Things turned out alright. I had problems with the cheese leaking out though. I made a couple batches: one single coated and one double coated. The double coated batch performed better, simply still had bug. With as much fat as these possess I don't call up I'll brand these besides frequently.
10/05/2007
These were really good. My daughter's favorite so I've made them a few times and they are MUCH easier to work with if the cheese sticks are room temperature instead of cold when you lot egg and bread them. Peachy RECIPE! Thanks!!!
01/01/2011
This turned out awesome! They tasted better than restuant quality. I volition make these again without a doubt. I did skip the flour and cornstarch footstep and only doubled dipped with the bread crumbs...... Really tasty!
11/27/2010
Really came out great, just make sure your oil is hot enough and you will accept 1 awesomely guilty pleasance!
01/eighteen/2010
Bully recipe! Everything works out fine! Yeah, it's a little messy, simply you're cooking. The only reason people might have some with the cheese coming out while cooking is because they have the cooking oil too low! When you put the mozz. sticks it needs to be really hot! The cooking time takes literally 10 seconds or less! My husband and I did this recipe twice, and we learned what nosotros did incorrect the first time! So, with that communication enjoy!
06/27/2003
This recipe looses a star for the mess, merely they are so proficient. I accept only made them once because they are so much piece of work, just they are fun and like shooting fish in a barrel.
12/17/2006
I liked these a lot, they were easy and browned well, merely didn't accept quite plenty flavor for me. I had the best luck with a batch that I put back into the egg and back into the breadcrumbs a second fourth dimension before frying, but I would recommend more garlic or Italian seasoning to requite a trivial more kicking to them.
11/23/2009
These were skilful, merely need a bit more seasoning. Also, I double breaded and they notwithstanding leaked cheese a bit, so next time I will triple staff of life and so air-condition for 15 minutes before frying. At that place will definitely exist a next time!
09/23/2011
My kids could not accept been more excited when they got abode from schoolhouse and discovered what I had fabricated. They loved them and devoured them. Theses are a constant asking in this house.
01/xix/2008
Very expert cheese sticks especially if you cut each stick in half to brand it shorter and once again in half to make it thinner. Serve information technology with creamy ranch and tangy seafood sauce. You won't regret it!
01/16/2011
I made these last week and anybody in my family loved them! I did double coat and think it was a necessary step to keep the cheese from melting out, notwithstanding towards the end of my batch, it became more difficult to go them coated. You lot likewise take to really keep an heart on them...as shortly as they offset to float, become them out. The flavor was great, but I retrieve I'chiliad going to try the recipe for homemade cheese sticks that is also on this site. Information technology's pretty much the aforementioned, but you utilise egg roll wrappers instead of the flour coating to proceed the cheese from melting out.
07/15/2001
My daughter and I institute this to be a very easy and fun recipe to brand fried cheese sticks. I did notice the breadstuff crumbs got clumpy subsequently awhile. Instead of measuring the amount of bread crumbs, I just added what was needed and it worked meliorate.
xi/19/2010
Very yummy!!! So much meliorate than the ones you buy in the freezer Isle at the grocery store. My family loved them. Although messy I found it necessary to dip them in egg then flour re-dip in the egg and coat with breadcrumbs. I tried them without the flour and the cheese ran out. I used Italian seasoned Panko breadstuff crumbs because I like the outside crispy and they were perfect. I constitute that 1/2 to ane 60 minutes in the freezer or refrigerator was enough, the longer the cheese was in the cold the longer information technology took for it to melt when fried, and it didn't take long for them to brown in the hot oil. Thank you for this awesome recipe!
11/07/2005
These were adept; I made them for a bunch of hungry men and they seemed to really like them. I did double dip in the egg and breadcrumb mixture, and the cheese more often than not stayed within. I also cut the string cheese in half. I had some other recipe on hand for cheese sticks and personally, I liked them better. I used one viii oz block of mozz, 2 eggs, and equal parts Parmesan cheese and breadcrumbs (plus, a little salt for flavoring) for the coating. I liked the presentation better, and I thought the block cheese melted improve than the string cheese. Both went over well though and I will definitely make both again. Thanks!!
12/27/2007
I tried this recipe using a deep fryer. Worked Swell. I found that wetting the cheese (I used Mozzarella) helped the flour and starch mixture to adhere to the cheese. I also coated the cheese twice with the egg & bread nibble mixtures. Using tongs during this helps convalesce the amount of staff of life crumbs wasted on my fingers.Taking the temp. down to 350 kept them from browning to quick. All in all a simple and tasty recipe.
06/19/2011
This is a wonderful recipe I accept been using information technology for years. I always use block mozzarella cheese, e'er double staff of life the cheese, and freeze them after breading for rougly 20 minutes or more before frying. They always get rave reviews!!
06/16/2004
Afterward reading other reviews, I thought I'd try this a little differently. I decided to use a block of mozzarella cheese. I also put them in the freezer after i covered them with the egg, bread crumbs and flour mixture for about an hour then I dipped them into the oil and coated them once again the the mixture and fried them once again. These turned out so awesome. My friends are always begging for me to brand these whenever they come over.
01/07/2002
I am not certain what happened with this recipie, i followed to the cardinal merely when i would become the cheese sticks out of the frier, the blanket was off the cheese and it wasn't even brown. It concluded up a large lump of melted cheese, simply it did gustation good just non visually highly-seasoned!
12/04/2010
My kids are a huge fan of these mozzarella sticks!
01/xix/2008
I just got a fry daddy and was itching to try a deep fried recipe out! This recipe is great; everything a mozzarella stick should be. One alert, however, 30 seconds ways 30 seconds. I was multi tasking during i batch and I had a gooey mess. Just follow the recipe and you should be fine. Great recipe!
02/fourteen/2011
Yummy, 1st fourth dimension I've ever fried anything- I was amazed how piece of cake it was!
01/06/2006
I made these exaclty equally instucted, and they didn't quite sense of taste correct. I feel that was the missing ingredent. I worked in a restraunt, and that is how we breaded nearly stuff. First in the egg mix, then the flour/starch, then the egg mix, then the crumbs... I can't wait to brand these once more, only attempt making them the fashion we did in the restraunt. The staff of life crumbs tasted great. The bread was just to thin...
11/29/2010
These were awesome!!! Even so, I used Parmegiano Reggiano grated cheese with the italian bread crumbs and after they were done I sprinkled some parmesan cheese and fresh parsley on top. I too sprinkled a tiny chip of garlic salt.......Yummy!
10/01/2001
Keen fun, and soooo tasty. At a party, my friend went inside for five minutes and came out to get 1 and they had all already been scarfed down!
05/21/2010
These were fun to brand. I didn't accept a deep fryer and had a hard time getting the temperature right on the stove; medium-high was too hot and medium was too low. Besides the breading was a scrap thin and they didn't take that stringy texture of the mozzarella sticks you lot get at a restaurant. I had a ton of extra breading so I covered and fried some dill pickle slices likewise, they were even improve than the mozz. sticks.
07/06/2008
I didn't use cornstarch. I simply added salt and pepper to flour and a piffling water to the browbeaten egg. I kept a "dry out mitt" and a "wet hand". I cutting string cheese in one-half and 1) rolled it in the flour (with the dry mitt); ii) dipped it in the egg (with the moisture hand); 3) shook it in the bread crumbs; and iv) fried them until gilded. Cheese did leak out of a few. Will try double coating them next time. YUM!
eleven/09/2006
For a lower fat version I breaded them according to the recipe so into the freezer for 2 hours. It helped them stay together more than. I'thousand going to endeavour spraying them with non-fatty cooking spray and baking them too. I can't wait!!!
eleven/28/2010
My girl fabricated these Thanksgiving Day and they were crawly!!! Will make once again.
07/17/2011
They always plow out cracking!
06/xv/2010
Non crunchy enough for usa. For crunch, dip in Panko crumbs then fry. Y'all'll find Panko in Asian stores and some big supermarkets. They are super-big crumbs used for frying and will add a thick and crunchy crust that is unforgettable.
07/09/2011
These were succulent. The but change I made was triple-blanket and freezing the mozzarella sticks before use. First I froze the original sticks, and then I coated them, then froze them again during the time the oil heated up. They tasted just as good as whatsoever restaurant's.
03/29/2003
This recipe is so great!
12/29/2001
YUM! YUM! Normally I avoid fried foods, just the cheese sticks are wonderful!
05/19/2001
tastes bad oil statistics demand to be like depression rut - non 375 degrees. Otherwise oil gets so hot everything burns off the cheese stick.
07/sixteen/2010
These actually turned out awesome! But exist WARNED, information technology makes a LOT... so cut down the amounts, or but make this for big parties... since it's a LOT of cheese/fried calories.
02/27/2005
Not bad recipe Nanci...i of my favorite appetizers. I doubled dipped the cheese in egg and breadcrumbs to ensure a more than thick coating and left out the cornstarch...I didn't see whatever need for it. Dipped these in pizza sauce and loved every seize with teeth. Thankx for sharing.
03/05/2011
I just tried this recipe and the mozzarella sticks are great! I made information technology according to the directions, but I did add together two steps. After dipping the cheese into the flour,egg and bread crumbs,the coating didn't seem thick enough to concord the melted cheese; then I added 2 steps. After the first coating I let them dry for 10 minutes then coated them a second fourth dimension and let them dry out for another 10 minutes. They are perfect and I know that my guests volition love them tonight!
x/23/2010
Then followedthis recipe discussion for word and it did non plow out very expert the atter was likewise overpowering and i coud barely sense of taste the cheese. So I am going to try these over again nonetheless i am only going to use the egg and the ialian bread crumbs and hopefully that turns out amend
05/15/2012
I loved this recipe! Merely the cheese sticks aren't very good quality cheese. And then I bought a chunk of mozzarella cheese that was very practiced quality. I cut them in small, long square sticks. SO GOOD!! And take less fourth dimension to melt. About 10 seconds! Hope I helped!
07/31/2008
These were merely also messy to make. I took the suggestions of the other people and information technology was still pretty messy. They did taste good.
04/17/2009
these were skillful, but the flavor will largely depend on the italian bread crumb season, so utilize a cracking i that you really like. i besides double breaded (flour, egg, crumb, egg, crumb). no leakage.
04/01/2013
Sooo Gooood!!!!
11/eighteen/2005
This was very good. This recipe is more about the technique of breading and frying rather than the recipe itself, in my opinion. Thank you.
04/08/2008
Thanks for the cracking recipe - they turned out PERFECT! I did learn to glaze all the cheese before I start frying... I made a huge mess!!
09/29/2004
While these a fiddling flake of a hassel to make, merely make a big batch and throw the extras in the freezer and then you lot cook them in a hurry next time. I bake mine in a 450 degree oven for 12-fifteen mins to cut out all the oil. If you tin can discover them, employ smoked mozzarella for a prissy change of flavor.
11/22/2010
I followed the communication of the last review and skipped the flour and cornstarch. (I didn't have cornstarch on hand anyhow) I just used the 2 beat eggs, italian breadcrumbs and garlic common salt.. going dorsum and forth between the egg and crumbs every bit suggested until completely coated. Worked well, and tasted like restaurant quality. Practice Non OVER Estrus OIL! Information technology volition start to burn the breadding and your cheese wont have time to soften. I messed up on the kickoff one, turned down the heat and completed my batch no bug! =)
01/09/2012
It taste great but it was a mess to brand. Afterwards every time rolling the cheese in the egg then the bread crumbs. Your fingures were coated in bread nibble. And so every two or 3 cheese sticks y'all had to rapidly make clean your fingures. A helpful tip for who ever plans on making them role all the cheese sticks first before frying them. Its to much work trying to roll them in the flour and egg and bread crumbs while trying to pay focusing on frying. Only they practice taste great.
06/xi/2011
I made these using just breadstuff crumbs and garlic salt & they came out very good!! I likewise cut the cheese sticks in half.....patently & very tasty!!!
02/01/2012
These are absolutely delicious!! You have to really proceed an eye on them once you lot place them in the oil considering they can go from ready to mushy in a few seconds flat.
x/22/2011
The mozz sticks turned out bully and tasted even ameliorate. The modified recipe from ChefKimi worked well. They too turned out fine without freezing them. I will definitely use this recipe again!
08/25/2011
I double dipped the second batch i made because all the cheese from the first batch came out and burned and was also very messy. If you lot do this recipe DOUBLE DIP! FLOUR, EGG, FLOUR, EGG, Breadstuff CRUMBS.
06/11/2011
these were proficient but the outset two melted :/ so i double dipped information technology (:
07/16/2005
A picayune messy, simply had a skillful flavor. I used string cheese and found that letting them house upward in the fridge for a few minutes before frying actually seemed to help. I made them on a hot day, so the first batch didn't come out so cracking. Later on the fridge trick, they were pretty good. Thank you for the recipe!
09/25/2011
Fabricated them according to directions and wasn't pleased. The second time I made them, I replaced the Italian seasoned bread crumbs with panko plus 2 teaspoons of Italian spice. The panko was the key to a marvelous cheese stick.
06/28/2011
These are wonderful! I fried these in simply plenty olive oil to cover the bottom of my little sauce pot and connected to cook and turn them. I froze them for only a few minutes to make sure the cheese was cool and wouldn't prematurely melt! I too added a splash of buttermilk to the egg for half the water as well as a salubrious shake of garlic powder into the breading mix. Very tasty & a fun side for my grilled pizza tonight! Thank you!
12/07/2011
they came out perfect , as another reviewer suggested I mixed the flour, bread crumbs and the corn starch together . dipped it in egg and so the dry mix three times .
03/24/2007
super. cheese leaked, merely next time will follow Madeleine'south advice below and double-batter them.
01/01/2008
Followed others advice and mixed the flour, cornstarch and bread crumbs and double coated them and they came out admittedly delicious. Will definitely make once more and share this recipe
01/21/2011
First-class!!! I double dipped these in the staff of life crumb/panko mix then as to avoid any cheese leaking out. Turned out dandy
12/29/2009
I did not care for this recipe.
10/12/2006
I didn't take a complete success with this recipe, simply I cooked them a bit too long. The recipe itself was wonderful, and even though they kind of vicious apart the were delicious! My hubby and I were eating them with a fork. I know it was my error though because the offset ane that came out was perfect and the others I but left a few seconds too long. 30 seconds seems to exist the appropriate cook fourth dimension. Will make over again. Thanks!!
01/21/2011
Very yummy! I did like another user suggested and froze night before worked great. You lot just have to melt them a piddling longer because they were just a tad cold. I added one tsp salt and 1 1/two loving cup Parmesan cheese to the breadstuff mixture. Now I just have to detect a good marinara sauce 8)
11/04/2008
How can you get wrong with fried cheese?! Exist certain to throw the cheese in the freeze for a one-half hr or and then before you get-go, it keeps them from melting and oozing all over the place.
03/thirteen/2006
absolutely delicious. Simply need to be careful to watch it not burn while frying. Instead of dipping it and so immediately frying information technology, it might work if you prepare them by diping them be4 the frying all at once then frying them. overall a nifty delicious recipe but like the ones in resturants. =P
09/17/2011
Awesome! I cutting the string cheese in half. I did end upwards with a lot of the bread nibble & the flour mix leftover.
09/28/2004
Thanks for a great recipe. I too use this recipe to make fried zuchinni.
Source: https://www.allrecipes.com/recipe/23596/fried-mozzarella-cheese-sticks/
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