If you tell me you don’t like mozzarella sticks and that you do not have a lactose intolerance I’ll call shenanigans. Seriously. Everyone loves them. Maybe you don’t want to eat them because they are fattening, but you still love them. But there are other hidden dangers of the mozzarella stick: the gluten in the coating.
Traditionally, I’ve been wary of trying to recreate these at home because my pan has resulted in a mess of clumped up melted cheese. But that was before the only way The Boy could eat them was if I figured out how to make them. Ok, so that’s not technically true. There are a couple of brands on the market, and I’ve found them to be basically fine except for the price. I can’ t find them for less than $8.00 a box and each box contains only a few. Now, I’m sure for some people the cost is mitigated by the convenience, but not me. Besides, this way I can use cheese sticks made with 2% milk and reduce the fat a little.
Anyway, I also solved the melting clumping cheese problem: use cheese sticks not sliced mozzarella, double coat them in egg & crumbs, and make sure your oil is nice and hot before you put them in the pan. Problem solved. The first time I made these I made only eight, exactly two for each of us in the family. Unfortunately, Adam was in the shower and his never had a chance: the were eaten up long before he made it downstairs. Seriously. That. Good.