Caesar Mozzarella Sticks

Yields 15-18 sticks

Mozzarella sticks, but Caesar-fied. Dipped in our Miso Caesar Dressing and covered with grated parmesan, they are basically a salad… right?? We breaded them with Kooshy’s Italiano sourdough panko breadcrumbs, so that there was no need to mess around with other seasonings, plus the crunch factor was top tier. The perfect appetizer! 

This recipe was made in collaboration with Kooshy.

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Assembly

Step 1
Set up your breading station, as follows: 1) All-purpose flour, cornstarch, salt, and black pepper, in one dish; 2) Egg, water, salt, and black pepper, in another dish; 3) Panko and crushed potato chips in the third dish.

Step 2
Dredge the mozzarella slices in the flour mixture first, then the egg, then panko, tapping off excess of each mixture before every step. Double-bread the mozzarella by dipping the slices back into the egg mixture then panko.

Step 3
Set breaded mozzarella onto a tray in a single layer, then freeze for 30-45 minutes.

Step 4
Fill a medium pot halfway with vegetable oil and heat to 350ºF. Fry the mozzarella sticks until golden brown, and set onto a sheet pan fitted with a wire rack.

Step 5
Transfer mozzarella sticks to a platter and grate parmesan over top. Serve immediately with Miso Caesar Dressing, for dipping.

Ingredients

500 g (1 lb) Low-moisture mozzarella, ½-inch slices 

¼ cup All-purpose flour

¼ cup Cornstarch

4 Large eggs

3 tbsp Water

Salt and black pepper

1.5 cups Italiano Kooshy Panko Breadcrumbs

½ cup Kettle-cooked potato chips, crushed

Vegetable oil, for frying

Parmesan cheese, grated

Miso Caesar Dressing, for dipping

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