These creamy, gooey fried mozzarella sticks only require 3 ingredients, and you'll end up with the crispies, most delicious coating. They're like eating a Pringles surrounding melted cheese. So very good, and naturally gluten free too!
12whole milk mozzarella string cheese sticksI used Galbani
2eggs
pinchof kosher salt
2packets Idaho®dehydrated potatoesany flavor
oil for frying2-3 quarts, depending on the size of your pan
Instructions
PREP: In a shallow baking dish or pie pan, beat the two eggs together with a pinch of salt. Pour the dehydrated potatoes in a thick layer in another baking dish or plate. Set a cooling rack over a pan (to catch any drips) nearby.
Cut each mozzarella stick in half.
Working with 3-4 at a time, roll the sticks in the egg. Allow excess to drip off for 3-4 seconds.
Place in the pan with the dehydrated potato and coat well, rolling each stick firmly in the potatoes and making sure each end is well coated. Set on rack to set up.
Repeat steps 3 and 4 a second time so all the sticks get two dips in egg followed by two generous coatings of potato.
Place the rack in the freezer for 30-45 minutes.
To Fry
Heat at least 3" of oil in a large, deep saucepan. Bring to 350F.
Fry the cheese sticks, a few at a time, until deeply golden brown all over, about 4-5 minutes. Keep them moving and use a skimmer to roll them around, gently dunk them under the oil, and make sure the fry on all sides.
Place them back on the rack.
Make sure your oil temperature rebounds to 350F and continue frying in batches until they're all done.
Serve immediately with your favorite dipping sauce.
Video
Notes
How Much Oil?
The amount of oil you need depends on the size of your pan. You want a good 3" of oil in your pan, so count on somewhere between 2-3 quarts of oil. I usually buy it in gallon jugs knowing I will have some leftover.
Be Sure:
Double coat all your mozzarella sticks with egg and dehydrated potato. Pack in on really well.
Freeze for 30-45 minutes before frying to make sure the breading stays on the cheese sticks and doesn't all flake off into the oil.
Keep your oil at a consistent 350F.
Skim the oil between batches to keep any potato bits that have fallen off from buring in the hot oil.
To Reheat
Heat at 350F, uncovered and on non-stick foil, in the toaster oven or regular oven until sizzling on the outsides, about 5 minutes.