Crispy mozzarella sticks
Crisp mozzarella cheese sticks with an optional Korean-style ketchup-gochujang dip. Twelve short sticks make two snack plates, easy to enjoy while gaming or between rounds with a fork and the sauce separate.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Low-moisture mozzarella string cheese is unavailable
- Use instead
- Low-moisture mozzarella block
- Substitute quantity
- ½ of a 300 g pack (150 g)Reference quantity: 150 g
Replace the string cheese, not in addition. Cut 12 equal batons about 4 cm long and similar in thickness to string cheese. Do not use fresh mozzarella in liquid, shredded cheese or processed slices; they will not hold this shape.
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Substitute available
If Plain wheat flour is unavailable
- Use instead
- Cornstarch
- Substitute quantity
- 3 level tablespoons (about 24 g)Reference quantity: 24 g
Replace only the first flour dusting. Shake off excess, then follow the same egg wash and TWO breadcrumb coatings.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Milk is unavailable
- Use instead
- Drinking water
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Replace the milk in the egg wash with this amount. The cheese still contains dairy; this does not make the recipe dairy-free.
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Substitute available
If Panko breadcrumbs is unavailable
- Use instead
- Fine plain dried breadcrumbs
- Substitute quantity
- 1 small paper cup (about 60 g)Reference quantity: 60 g
Replace the panko. Cover all ends and repeat the egg-and-crumb coat; fine crumbs can brown sooner, so watch closely while frying.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Unwrap 6 cold low-moisture mozzarella string-cheese sticks, about 150 g total. Pat dry and cut each across the middle to make 12 short halves, about 4 cm long. Keep the cheese cold while setting up; this recipe needs firm string cheese, not fresh mozzarella in liquid.
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Step 2
Put 3 level tablespoons flour in one shallow dish. Beat 1 egg with 1 tablespoon milk in another; put 1 small paper cup panko (about 60 g) in a third. Coat each cheese half lightly in flour and shake off excess, dip in egg wash and let drip, then press into crumbs on every side.
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Step 3
Dip each coated stick into the egg wash AGAIN, then into the crumbs AGAIN. Press gently around both ends and all sides so there are no exposed cheese patches. This second sealed coating helps contain the melted cheese. Arrange separately on a flat lined tray; discard leftover egg wash and crumbs after coating.
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Step 4
Freeze the tray flat for AT LEAST 1 hour, until the sticks are hard and frozen through, not merely chilled. Allow longer if still soft. Keep frozen until each batch goes directly into the hot oil; do not thaw first.
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Step 5
In a small high-sided 16 cm pot, heat 3 small paper cups oil (540 ml) to 170–175°C over medium heat. It should be about 3 cm deep and never more than one-third of the pot. A crumb should sizzle steadily, not burn immediately; a frying thermometer gives better control. Lower only 3 frozen sticks at a time with a metal skimmer. Fry about 2–3 minutes, checking after 1 minute, turning gently until golden. Lift out immediately if cheese starts escaping. Let oil return to temperature between batches; never add water.
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Step 6
Drain on a clean rack over a tray for about 1 minute, then divide between 2 small plates. Let cool about 2 minutes before eating; the cheese inside remains hot. Repeat for the remaining frozen sticks. Finish all frying before returning to play.
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Step 7
For the optional dip, mix 2 tablespoons ketchup with ½ teaspoon gochujang; omit the gochujang for mild ketchup, or omit the dip entirely. Serve separately with the 12 warm sticks and small forks. Do not pour sauce over them, so the coating stays crisp.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. About 90 minutes including at least 1 hour freezing; allow longer until frozen solid. Double coating, dry cheese and small batches reduce leaks. If crumbs darken too fast, lower the heat; use a fully frozen next batch. Contains milk, egg and wheat; check gochujang for soy and wheat. Refrigerate cooked leftovers within 2 hours at 4°C or colder, eat within 1 day and reheat thoroughly; cheese may leak when reheated. Cool frying oil completely before disposal; never pour it down the sink.
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Enjoy every bite
How to enjoy it
Put a small plate on a stable tray away from your keyboard. Use a fork and dip one stick at a time between gaming rounds; let the hot cheese cool slightly, and keep cooking separate from play.
Serve it with
Korean chicken-shop pickled radish
Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.