Not one of my indulgences, but what’s not to love? Warm melted cheese, with a crispy panko crumb coating! Come on…warning though : they can be addictive! Serve these as a side or as a snack with a thick marinara sauce. Prepare trays of them before hand and pop them into the oven when you are ready to serve!
Bake Mozzerella Sticks
12 sticks of Mozzerella (I use the stringy Mozzerella sticks from Woolworths) : you can keep them whole or half them.
1 large egg beaten
1 cup of normal or gluten free flour, seasoned well with salt and pepper. You can add some dried mixed herbs, or Italian herbs as well.
1 cup of panko crumbs
2 tablespoons of finely grated Parmesan
Spray and cook/olive oil
Unwrap the cheese, place on a tray and freeze for 30 minutes
Prepare a tray with wax proof paper, and give it a good spray of non stick or brush of olive oil.
3 bowls – into each :
- Whisk your egg.
- Place the seasoned flour and herbs.
- Combine panko crumbs and Parmesan.
Dip the frozen cheese into the flour bowl, shake of excess. Now dip into the egg bowl, then coat with crumbs.
Repeat until all your cheese sticks are crumbed.
Place onto your prepared tray.
Freeze your cheese for another 30 minutes. It could take longer, but make sure that your cheese has completely frozen, otherwise it melts before the crumbs are golden.
When your cheese is ready, preheat your oven to 200C, take your tray with your cheese sticks, brush them all lightly with some olive oil, and pop them into the oven.
Bake for 5 minutes, then turn, bake for another 4-5 minutes, depending on your oven speed – just keep an eye on them! If any do burst, these can be your testers before they get to the table!