Mochi Crusted Mozzarella Sticks

Preparation Time:         20 mins.
Cook Time:                       10 mins.
Total Time:                        30 mins. + 30 mins. freezing

Makes 8-10 Servings

Ingredients:

Mozzarella Sticks:
2 cups Sun Tropics Mochi Crunch Thai Bird Sriracha, crushed into fine crumbs
1 cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 16 oz block of mozzarella cheese, cut into 3-inch by 1/2-inch rectangular sticks
2 large eggs, beaten
¼ cup milk
Chopped parsley, for garnish

For Frying:
Vegetable oil (enough to fill a skillet or deep fryer about 2″ deep)

For Dipping:
Silo StreetFood Thai Sweet Chili Sauce
Ranch dressing

Directions:

  1. Prepare your Coating: Place the Mochi Crunch in a food processor or seal them in a zip-top bag, crush with a rolling pin until they resemble breadcrumbs. Transfer to a shallow bowl. In a second shallow bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper. In a third shallow bowl, whisk together the eggs and milk.
  2. Prepare the Mozzarella Sticks: Cut mozzarella cheese into 8-10 “plank”-shaped pieces, about ½” thick. Pat the cheese sticks dry with a paper towel to help the coating stick.
  3. Dredge each mozzarella stick into the flour mixture, coating all sides, and shake off any excess. Dip the stick into the egg mixture, then roll it in the crushed Mochi Crunch crumbs, pressing gently to ensure a thick, even coating. For an extra-crispy crust, repeat the egg dip and Mochi crumb coating.
  4. Place the coated sticks on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This is crucial to prevent the cheese from melting too quicky while frying.
  5. Fry the Sticks: Heat vegetable oil in a deep skillet or fryer to 350° F (175° C). Fry the frozen mozzarella sticks in small batches, making sure not to overcrowd the pan. Cook for 2-3 mins. or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-line plate.
  6. Arrange the mozzarella sticks on a platter and garnish with chopped parsley. Serve hot with Thai Sweet Chili Sauce or Ranch dressing for dipping.

 

 

 

Up Next: Calamansi-Soy Glazed Chicken Wings