Panko Mozzerella Sticks

I'm back!! Phillip & I are finally settled into our new home, and I'm feeling comfortable at work - so I thought that it was time to start the blog back up. Thanks for sticking with me for the last few months.

If you've ever been out to a chain restaurant with me, you know that I cannot resist mozzarella sticks. I don't even care if they are good, I will order them every time I spot them on the menu. If you know me really well, you will know what I like to dip them in (I only do this around people that I'm comfortable with) - cheese sauce! Gross, right?! Wrong. It's awesome.

I have never been able to make them at home without total failure, but as I said, I can't resist. This recipe, from The Pioneer Woman (courtesy of Tasty Kitchen) was awesome. I was able to get them all fried up without too many of them busting open and spilling cheesy goodness into the frying pan (that is always my problem with other recipes). The secret? Freezing the cheesesticks before you fry them - genius!

Ingredients

•16 pieces String Cheese, Removed From Wrappers
•½ cups All-purpose Flour
•2 whole Eggs
•3 Tablespoons Milk
•2 cups Panko Bread Crumbs (I Used Kroger Brand)
•1 Tablespoon Dried Parsley Flakes
•Canola Oil, For Frying
•Marinara Sauce, For Dipping

Directions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

Source: The Pioneer Woman via Tasty Kitchen