Conference turris::cooks

    Well, the way we do it is cut the cheese about 1/4 inch thick...then
    simply put in an egg wash, then bread crumbs and fry in hot olive
    oil until brown on both sides.....then dip in either bought salsa,
    or make your own dip.....
    
    Rick

    IS THE FRYING DONE IN A FRYING PAN OR A DEEP FRYER.
    

    
    They are best of they are frozen after they are made, then thawed and
    then cooked.  ie:
    
    	Slice
    	soak in flour for several hours
    	dip in egg & milk mixture
    	dip into bread crumbs (lightly seasoned)
    	freeze
    	thaw
    	cook (preferably deep fried at 375ish).
    	munch
    
    						.dave.
    	

    I do as -.1 does -- make them in advance and freeze them.  It's
    really nice to just have them on hand.
    
    I put them in the egg wash/bread crumbs twice.  Also, I use seasoned
    (Italian) bread crumbs.  That and some good tomato sauce and we're
    all set for a cholesterol filled evening!
    
    I don't have any way to check the temperature, so we wing it. 
    
    Judy

    

    Can anyone help me?
    
    This weekend I bought some Poly-O string cheese so I can make fried
    mozzarella sticks.  When I got home from groceries I looked up the
    recipe in four or five different cookbooks and none had it.  I tried
    to do it myself.  I experimented.  I took the string cheese and
    rolled them in egg and then rolled them in bread crumbs.  I then
    used my wok as a fryolater putting a couple inches of oil on the
    bottom and dropping the string cheese in.  It came out horrible.
    Nothing like you order in restaurants.  Anyone know how they coat
    the string cheese and also how they cook it?
    
    Thanks
    Donna
    

    
    You first dip them in an egg/milk mixture to coat.  Next roll in
    seasoned flour. Back in the egg dip and then roll them in a mixture
    of cornmeal, flour, breadcrumbs (1/3 of each), you can season this
    mixture also if you want, I don't.  Lay them on a baking tray and
    chill for a good hour.  Repeat the egg/milk mixture followed by
    the cornmeal, flour, breadcrumbs mixture.  
    
    Now fry in VERY hot oil quickly.  I would not suggest using your
    wok but a good heavy pan such as cast iron as it hold the heat nicely.
    
    As soon as they colour up remove with slotted spoon and drain. 
    Works a charm!
    
    gailann

    I just spoke with my son the chef and he said to do the following:
    
    dip cheese in flour, then milk, then flour, milk then seasoned bread
    crumbs.......do not use egg and no need to chill.....deep fry
    just until lightly golden.
    
    he also suggested that you use a good cheese not the poly o string
    stuff because it is loaded with chemicals.  What ever cheese you
    use just cut it in squares, triangles or strips.
    
    He has made these for me several times and they are wonderful.
    
    Enjoy
    
    Anne

    We tried making our own, and it's not easy! The method that my
    wife and I tried was similar to that suggested in the previous note.
    
    We used regular mozzarella cheese, cut into "sticks", then dipped
    them into an egg/water mixture and coated with flour, then dipped
    again and coated with seasoned bread crumbs twice. We chilled them
    in the freezer for about 10 minutes and fried them QUICKLY in
    very hot oil. If you wait to long the cheese will ooze out and 
    you'll have a big mess. 
    
    Purity Supreme sells some frozen sticks which you can deep fry.
    They're not as good as homemade, but it's much much easier!
    
    mike
    

    
    A restaurant our family used to own years ago made them regularly, here
    is the recipe.  This works well, really, and you only have to do
    everything once:
    
    Cut Muzz into the sizes you want.  Place them in a bucket of flour and
    toss till they are all covered.  We usually left them in the flour
    overnight so that the outermost layer of the Muzz would absorb the
    flour some.  Then put them in a mixture of egg, milk, and any spices
    you feel like adding; let em soak for a minute or so and then put them
    into a breadcrumb mixture of your own choosing.  Next we froze these
    sticks, but refrigeration for a while (an hour seems ok as mentioned)
    is recommended at least.  If frozen, let them thaw, and then deep fry
    in about 400� oil till golden and just ready to leak.
    
    						.dave.
    
    
    

Nothing compliments Mozzarella Sticks like a GOOD marinara sauce for
dipping!  Try this foolproof recipe:

Marinara Sauce

2 TB olive oil
3/4 cup chopped onion
1 clove garlic, minced
1-28 oz. can Italian plum tomatoes, drained
  and diced (or pureed briefly in a blender)
2 TB chopped parsley (fresh, or 1 TB dried)
1/2 tea dried basil
1/2 tea dried oregano
Pinch of sugar (opt.)
Salt and pepper to taste

In medium saucepan, saute onion and garlic in oil.  Add tomatoess,
parsley, basil, oregano, pinch of sugar, and salt and pepper to taste
Simmer for 15 minutes until mixture is thick.  Serve with fried mozzarella.
Makes 2 cups.


NOTE:  I have also adapted this recipe for a pizza sauce.  I usually make
       a large quantity and freeze some.  For pizza, I add 1-8 oz. can of
       Contadina Tomato Sauce to the marinara sauce, add extra fresh ground
       pepper and garlic powder.   Makes for a zesty pizza!