Panko Mozzarella Sticks

I will be the first to admit that I have a burnt relationship with deep frying. War scars on my wrist serve as the ultimate proof. While I have a strong dislike for deep frying, I will also admit that it is nobody's fault but my own. After all, I am the idiot who squeals when she sees the hot oil bubbling and in a blind panic, drops my food in the oil instead of gently placing it in.

Trying to learn my lesson from past battles, I thought I would give deep frying another chance with this Panko Mozzarella Stick recipe. The verdict? Hot oil, not as scary as it looks, as long as you keep your cool!

The Mozzarella sticks were so bad either! Made with light and flaky panko, these mozzarella sticks are ideal for appetizers at a dinner party. You can assemble them ahead of time up till the frying step, and keep them in the freezer till your guest arrive.

Ingredients:

16 Pieces of String Cheese, wrappers removed

1/2 cup of All-purpose flour

2 whole eggs

3 tablespoons milk

2 cups panko bread crumbs

1 tablespoon dried parsley flakes

Canola oil, for frying

Marinara sauce, for dipping

Directions:

1. Slice string cheese pieces in half, for a total of 32 pieces.

2. Place flour in a small bowl. In a separate bowl, whisk eggs and milk. In yet another separate bowl, combine Panko bread crumbs and parsley flakes.

3. To assemble, individually roll mozzarella sticks in flour, then dunk them in the milk/egg mixture and then place them in Panko crumbs. Use your hands to sweep crumbs all over the Mozzarella stick.

4. Gently remove and place on a tray of cookie sheet. Repeat until all mozzarella sticks are coated.

5. Place tray in freezer for 20 to 30 minutes to flash freeze.

6. To cook, heat 1 1/2 inches canola oil in a skillet over medium heat. When oil is hot, add mozzarella sticks, 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

7. Remove cheese sticks to a paper towel-lined plate. Serve immediately with warm marinara sauce.

Recipe from the Tasty Kitchen of Pioneer Woman.

Marinated Mozzarella in Crème Fraîche with Lemon

I surprised myself the other day by making this marinated mozzarella for a snack. I must say that this dish was really quite lovely and the marinate transforms a lovely piece of mozzarella cheese into something really special. The lemon juice really brought out the tang of the crème fraîche and leftovers were perfect on top of a piece of baked cod.

Ingredients:

4 balls of buffalo mozzarella

6 heaped tablespoons of crème fraîche

sea salt and pepper

1 lemon

fresh marjoram leaves

fresh chilies

4 tablespoons of EVOO

Directions:

1. Slice the buffalo mozzarella into 1/2 inch slices. Place on dish and smear the crème fraîche over the cheese. Season with sea salt and pepper to taste.

2. Wash and peel a lemon with a vegetable peeler and finely chop half the rind. Sprinkle this over the mozzarella and crème fraîche. Squeeze the juice of half a lemon and reserve the rest in case the flavor needs tweeking.

4. Sprinkle a handful of fresh marjoram leaves

5. Halve, deseed and finely slice a couple of fresh chilies and sprinkle over the mozzarella. Drizzle 4 tablespoons of extra virgin olive oil over the dish and serve.

Makes 4 servings. Leftovers will keep for a couple of days in the fridge and are scrumptious on a piece of baked cod (Pre-heat over to 425 degrees and bake for 15-20 minutes).

Recipe courtesy of Jamie Oliver from Happy Days with the Naked Chef.