Hey Cookaholics, Chef Kendra here and today
we’re making Mozzarella Sticks. Now we’re going to make these boys two ways. One way
is stuffed with pepperoni right inside and the other way is more like the traditional
way. But either way they are both delicious. So let’s do what we do. Let’s head into
the kitchen and MAKE IT HAPPEN. Ok, guys I’m going to gear up. There are
no fancy ingredients in these. I’m going to get at slicing some mozzarella cheese from
a block. First rule of Fried Mozzarella Cheese Club is that you cannot use fresh mozzarella
for this. You will have a giant mess on your hands. So I basically sliced these things
into 10 pieces. Second rule of the Fried Mozzarella Cheese
Club is that if you’re going to stuff these boys with pepperoni, go with turkey because
regular pepperoni has too much fat and the fat will leak out. You could do it but it would require precooking
the pepperoni to extract much of the fat, letting the pepperoni cool, stuffing them
into the cheese. Nobody got time for all that. And of course you can use string cheese. I sliced open the cheese just enough to stuff
½ sliced pepperoni inside half of the slicks I sliced. Now for the coating, I’m adding garlic powder,
Italian seasoning and black pepper to this plate that already has bread crumbs and parmesan
cheese waiting. I’m just going to mix this up really well. Flour, beaten egg and the bread mixture comprised
the frying station. I’m just going to coat each bread stick in the flour, then the egg,
shaking off the extra egg, and finally into the breading mixture. I’m going to make
sure I get a really nice coat. You also can put the breading mixture in a
freezer bag and toss the sticks in there after the egg coat is applied, zip the top and give
the bag a good shake. It’s your kitchen do what you want. Now we’re going to toss these boys in the
freezer for 40 minutes. When it’s almost time to take the Mozzarella
sticks out the freezer I’m going to get some oil in a large pot. I’m going to let
the oil heat up to 365 degrees. You want to remember that there is easily melted cheese
inside that wonderful coating and this process has to be quick. I’m going to get these in quickly and as
soon as the brown one side I’m going to flip them and get them out as soon as they
brown on the other. I also have a cooling rack waiting for the sticks to get done. If
you leave them in too long all the cheese will melt out. Not a good look. Also note
you will get some ooze, No worries. You know what, these are great all kinds of
ways. Try cheddar cheese sticks with ham inside, leaving out the parmesan. Or, Pepper jack
with chorizo, you would have to precook and drain the chorizo just like pepperoni but
that would be delicious. Use your awesome imaginations likes a BOSS. We have arrived at cheesy deliciousness. Now
let’s make something to dip them in but first.. Where was frying cheese invented? A. France
B. Italy C. Peru. Give me your answers in the About Section below. I have a sauce pan under low heat; I’m going
to add some good quality canned crushed tomatoes to the pot. Next some tomato paste. A little
chicken broth, some extra virgin olive oil goes in. Now I’m sliding in some Italian
seasoning, crushed red pepper flakes, garlic powder, salt, black pepper and a tiny bit
of sugar. I’m going to stir it all around until it’s mixed in well. Now I’m going
to bring it to a boil, reduce the heat back to low and cook for 5 more minutes. And that’s all it is to it. Hey guys, you can check out my last video
right over here. And if you want to hit me up on social medias all that information is
in the about section below. If you want to send me something in the mail
to my PO BOX BOX that’s right above my head. That’s all I have for this week, I’ll
see you next week. Chef Kendra is out. Peace. If you got “a” my friend you’re on your
“a” game. The answer is France.

Homemade Mozzarella Sticks – Chef Kendra’s Easy Cooking!
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