Nashville Hot Mozzarella Sticks (Print Version)
# Ingredients:
→ Mozzarella Sticks
01 -
500 g mozzarella cheese
02 -
1 egg
03 -
1 tablespoon water
04 -
2 cups breadcrumbs
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
0.5 teaspoon black pepper
→ Nashville Hot Sauce
09 -
180 ml reserved fry oil
10 -
60 g ground cayenne pepper
11 -
1 tablespoon smoked paprika
12 -
2 teaspoons chili powder
13 -
1 tablespoon brown sugar
14 -
1 teaspoon garlic powder
15 -
1 teaspoon salt
→ Ranch Dressing
16 -
60 ml mayonnaise
17 -
60 ml Greek yogurt
18 -
60 ml milk or buttermilk
19 -
2 teaspoons fresh chives, finely chopped
20 -
1 teaspoon Italian herbs
21 -
1 teaspoon white vinegar or fresh lemon juice
22 -
0.25 teaspoon garlic powder
23 -
0.25 teaspoon onion powder
24 -
0.25 teaspoon salt
25 -
0.25 teaspoon black pepper
# Instructions:
01 -
Slice mozzarella cheese into 3 x 5 cm sticks and set aside.
02 -
Whisk egg and water in a medium mixing bowl. In a separate plate, combine breadcrumbs with onion powder, garlic powder, salt, and black pepper.
03 -
Dip each mozzarella stick in the egg mixture, then coat in breadcrumb mixture. Repeat the process for a double coating.
04 -
Place breaded mozzarella sticks on a parchment-lined baking sheet and freeze for 1 hour.
05 -
Combine mayonnaise, Greek yogurt, milk or buttermilk, chives, Italian herbs, vinegar or lemon juice, garlic powder, onion powder, salt, and black pepper. Stir until fully incorporated and refrigerate until serving.
06 -
Heat oil in a pan over medium heat. Fry mozzarella sticks until golden and crisp on all sides. Transfer to a cooling rack to drain excess oil. Reserve 180 ml of fry oil for the hot sauce.
07 -
In a small bowl, combine cayenne pepper, smoked paprika, chili powder, brown sugar, garlic powder, and salt. Carefully pour in the reserved hot fry oil and mix thoroughly.
08 -
Brush hot sauce evenly all over fried mozzarella sticks and serve immediately with chilled ranch dressing.
# Notes:
01 -
Chilling breaded sticks before frying ensures the cheese remains intact for a crisp, melty result.