Eats: Fried Mozzarella Sticks.

I have a love affair with just about any food that is dipped in breadcrumbs and fried to a delicious golden brown. Case in point- mozzarella sticks. Until about a month ago it never dawned on me that I could actually fry my own cheesy sticks of wonder instead of purchasing those sad looking brand-name frozen mozzarella sticks on my monthly Target trip. So I enlisted the help of a friend who had never deep fried anything in her life (blind leading the blind, not the best plan I admit) and was completely surprised at how simple, fresh and crunchy these little guys came out (without scarring ourselves with any hot oil.) These are just the thing for your next cocktail party. Keep reading after the jump for the complete recipe and file as more, please.

Ingredients:

• Canola oil for frying
• Mozzarella sticks (Trader Joe's sells string-cheese looking mozzarella sticks that are perfectly formed and gooey when melted)
• Breadcrumbs
• Flour
• 2 eggs
• Italian seasoning (either fresh chopped herbs or the dried kind)
• Tomato sauce or ranch for dipping (whichever you prefer)
• Salt and pepper 

Recipe:

• Pre-heat a medium-sized heavy-bottomed pan with about 2 inches of oil in it. Medium to medium-low heat works for me but every range varies. The best way is to test it with your first mozzarella stick. Time to prepare those now while the oil heats up!
• Lay out three medium sized shallow dishes for your (1) breadcrumbs and italian seasoning, (2) beaten eggs and salt and pepper (3) and plain old flour.
• Slice the mozzarella sticks in half so they're easier to fry and about the size of a stubby little baby carrot.
• Dip first in the flour, than the egg wash, than the breadcrumb mixture shaking of excess where needed. Than, dip it back into the egg wash and again into the breadcrumb mixture so the coating is extra thick. Place on a cookie sheet or a plate while you do the rest.
• When the oil is nice and hot, fry them up. Not too quickly, around 2 minutes total time. Do a few at a time so as not to cool the oil down too much. Adjust the heat in between batches.
• When you remove them from the oil, drain them on a bed of paper towels and salt immediately.
• Once they're all done, eat them up with your favorite dip (mine being ranch) and enjoy!

[Images and original recipe via Tasty Kitchen, tweaked of course by me]