Mozzarella Sticks

     Like the Pizza Log, this is a great appetizer or late night snack.  Now this post is the easy one, not the one where I show you how to make them from scratch, I will be looking into this.  However with my blog I wanted to show receipts that are both easy and difficult.  Funny thing is, yes people can mess up Mozzarella sticks so as easy as they are out of the box a few tips I wanted to share with you.

Prep Time: 5 Minutes
Cook Time: 8-10 Minutes
Total Time: 15 Minutes

Ingredients:
1 Box of Mozzarella Sticks
Oil
Red Sauce

Directions:
Heat up your oil to 350 degrees a deep fryer is the best to use.
Let your Mozzarella sticks sit out for about 5 minutes to warm up a bit.
Place in the oil and watch closely.
When they are done they will pop.  Once you see a bit of cheese coming out of one they are done.
Take out and let sit for a minute.
Serve with red sauce.


     That's it!?  I know easy breezy however check them when cooking many people will under or even over cook them.  Once you see cheese coming out of one they usually are done.  I always say wait for them to POP.  However this is a very fast and quick dish late at night it makes a great snack!  They also are loved by many and just take a few minutes to make.  Chances are if you have them out you probably are already cooking with your fryer so hold them till the later part of the evening.

     I am looking into making them by hand.  I have seen a few ways to do this and am curious but for now I just wanted to show you a fun and simple way to cook them.  You can get them either in your local food store of if you have a vendor that supplies restaurants check them out.  I again go to Palmers.  They have a great store as well as supplier to a lot of places and let regular people come and get bulk food.  The good kinds too, not the cheap ones you may see around.  The Mozzarella sticks always come out as a hit.

I hope you enjoyed this post and if you have a chance to pick some up do it and give them a try some night.

Remember, Cooking should be fun, so have fun doing it!

Chef
Christopher