Cheese melts. I was reminded of this when I first attempted to make gluten-free mozzarella sticks. The cheese sticks kept melting in the hot oil. Instead of crispy sticks with oozy centers, I had cheese that was a runny mess. Then I remembered a technique I hadn't used in years: double dipping during the first part of the standard breading procedure. While double dipping is never, ever welcome at parties, it's more than welcome in this recipe.
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Denny's generated a lot of buzz by introducing a grilled cheese with mozzarella sticks inside of it to its $4 Value Menu—two pieces of Texas toast, two slices of American cheese, and four mozzarella sticks in the middle. To some, even the idea might sound horrid and strange. Having eaten many hoagies with mozzarella sticks or chicken fingers inside at the Hoagie Haven in Princeton, New Jersey, this just seemed like a variation on a theme to me. But I wasn't looking forward to it.