And guess what-- these are good for induction! (Well, the tomato sauce isn't, but if you make your own marinara, it would be!)
Now, before you lick the screen, let me tell you, these taste even better than they look. I was desperate for mozzarella sticks, and I needed something to use for breading, so I tried this! With the savory herb blend, it tastes awesome!
And let me tell you, if anyone hates pork rinds, she would be ME.
That said, trust, and don't hate me when you see what is used for the breading...
Mozzarella Cheese Sticks
For the updated recipe with nutritional information, visit this link!
16 comments:
Awesome! Will definitely try these! Thanks for sharing! Love your blog, btw!
Thank you so much for the very generous compliment!
I think you will really like these cheese sticks, especially if you miss them in your favorite restaurant.
Jamie
I think this is a great recipe idea. When I read the part about the crumbs not wanting to stick I thought about the sushi making technique of getting the tempura crumbs to stick to the roll. A sushi mat is cheap. As soon as I get the ingredients for this I'm going to see if using my sushi made to roll the crumbs on will work. I'll let you know how it goes. Thanks for the inspiration, I've been wondering what to do to make pork rinds interesting.
ohohohohoh!!!
Please let me know that works! do you know how long I have wanted a sushi mat?
As a fan of bento, I have been drooling over the ones at the stores. Now I may have my excuse to procure one for myself!
To force cheese to adhere to the crumbs, I really firmly apply force in my hands. It has done the job very well and is less messy. I worry that the sushi mat could be messy. Would the pork rinds also cause damage to the mat because of the fat content?
Please let me know what you find out!
omg Jamie! I made these as one of my SuperBowl appetizers and they were a total hit! Nobody would believe the 'breading' was pork rinds! lol They turned out so delicious! This will definitely be made again.
and again.
and again.
:P Thank you!
Oh and I finally tried out this 'breading' for my chicken Parmesan tonight and it was fabulous! :D People have mentioned using pork rinds before but I liked the fact that you stated exactly what spice you used mixed with the rinds and that made it easy on me to make it a perfect blend. So thanks for the specifics!
Keep up the great work here! You have many fans!
Good morning!
It sounds like you are an amazing cook to feed so many happy bellies for the Super Bowl and other occasions.
I love Mrs Dash seasoning, because you can do so much with it! There is also a Jerk Chicken seasoning that is really spicy that I'll bet would be a good addition for folks making either coated shrimp or chicken.
I want to try shrimp next!
Who knew folks would actually have to make the effort to keep pork rinds on their shopping lists?!
Your chicken parmesan sounds absolutely lovely! I think you should adopt me and feed me. I'll wash dishes.
do you know if these can be frozen?
Hi! do you mean freezing before or after frying?
I'm going to tackle both scenarios.
Because of the egg bath and the rolling the cheese in pork rinds, I'd be worried about freezing pre-fry. For some reason, raw egg just doesn't seem to freeze well. If it went all solidy, it might drop all of your crumbs.
If you mean freezing post-cooking, I've never tried it, and think it could work-- my only concern is whether or not you think it would reheat well. And then I wonder if they'd be greasy-weird and not as crunchy anymore.
It's one of those that I'm not sure can be made ahead with amazing success--like those cheese sticks we can buy frozen. *drool*
If you do try it, try freezing just a couple and I'll do the same the next time I make them! We can compare notes!
These are lovely!
BTW, I had a bit of trouble getting these completely coated, so I double-dipped 'em: First coated them in egg, then pork rind crumbs, then back in the egg and a second time in the crumbs. Turned out just great - and extra crispy.
Thanks for the recipe!
Lily
Hi, Lily! Thank you for that tremendous tip!
they turned into a big pile of cheese goo when frying them. thanks anyway
No way! Really? Oh my gosh!
I am sorry that happened. Sometimes I freeze the cheese (plus it rhymes!) before starting. That helps keep things solid.
I have had floopy cheese before. It's no fun when your cheesy goes squeezy!
i am eating these right now, and wow! i was expecting to have some trouble with the cooking, but psht, i needn't have worried. they are crisp and delicious and perfect! i was really missing mozzarella sticks, thanks so much for the recipe!!!
Thank you so much for letting me know what you think of these, Cho! They are so delicious! the hardest part is not overdoing... I so love cheese!
Cleo- can you cook these in the oven instead of deep frying them? Thinking less messy if the cheese does ooze out plus easier? thanks and rock on!
Hi there!
I would say that if you want to bake these, minimally, freeze them first. You could try the egg bath, followed with the breading, and then freeze until ready to reheat.
Usually you reheat commercial, frozen cheese sticks at 425 degree F or so? You could probably microwave them as well. I would check a box in the freezer section of the store and see what the recommended temperature is... and if you give this a try, let me know!
Yours in cheese,
Jamie
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